Spring Foraging Workshop at 577 Foundation

Early to mid-April is a truly abundant time for foraging in Northwest Ohio, as many plants send up tender shoots and fresh new greens. In this three-hour class, 577’s Organic Garden Horticulturist Samantha Day will guide participants through the grounds, identifying a variety of edible plants that can be foraged in our region during spring.

After gathering our finds, we’ll head to the Kitchen in Virginia’s House to create a fresh, seasonal salad, sauté some shoots into flavorful “garlicky greens,” and prepare others in okonomiyaki or yachaejeon-style (Japanese/Korean vegetable pancake) for a savory snack—plus, possibly more treats, depending on our discoveries. Along the way, we’ll discuss foraging tips specific to Northwest Ohio, explore helpful identification guidebooks and resources, and each participant will receive a printed copy of the monthly foraging guide compiled by Samantha.