National Asparagus Festival
FESTIVAL FESTIVAL N ATIONAL ASPARAGUS
Thursday, June 12
Did You Eat Today? Movie Premiere • 6:30 p.m.
Friday, June 13
Kickoff Party • 6-10 p.m.
Beer Tent • 6 p.m.
Your Generation in Concert • 7 p.m.
Queen Crowning on Stage • 8:30 p.m.
Saturday, June 14
Spear-It 5K Run • 9 a.m.
Quilt Show • 9 a.m. to 1 p.m.
Children’s Activities • 11 a.m. to 5 p.m.
Arts & Crafts Show • 9 a.m. to 5 p.m.
Farm Tour • 9:30 a.m.
Hart Heritage Car Show • 10 a.m. to 3 p.m.
Taste of Asparagus • 11 a.m. to 1 p.m.
Parade • 2 p.m.
Sunday, June 15
Fly-in Pancake Breakfast • 7:30 a.m.
Visit www.nationalasparagusfestival.org for more information
A Taste of Spring: Celebrating Michigan Asparagus
in Oceana County
From our fields to your fork – get it while it’s fresh
Welcome to asparagus country! If you’re in Oceana County for the National Asparagus Festival, you’ve landed in the heart of Michigan’s asparagus patch—and right in the middle of the season’s greenest celebration.
Michigan asparagus is more than a vegetable—it’s a springtime ritual, a local hero, and the star of many delicious dishes. Each spear is the result of careful tending by over 100 farm families across the state, many of them right here in this sandy-soiled slice of paradise. And during harvest season (mid-May through late June), they work sunup to sundown to bring this fresh crop from field to fork.
So what can you do with Michigan asparagus? The better question might be: what can’t you do? Throw it on the grill with olive oil and sea salt. Roast it until it’s crispy and golden. Add it to your favorite pasta. Pickle it for Bloody Marys. Dip it in hollandaise. Wrap it in bacon. Toss it in a salad. Put it on pizza. Or eat it raw if you’re into that kind of thing. The possibilities are nearly as endless as the rows of asparagus fields stretching across Oceana County.
And here’s something worth toasting: Michigan asparagus is fresh. As in, 7 to 10 days from being harvested to showing up on your plate. That’s a big deal when you consider that imported asparagus can be nearly three weeks old by the time it gets to stores. Plus, Michigan’s naturally rainy spring means most fields don’t require irrigation, making our asparagus not just tasty, but also environmentally friendly.
This isn’t just farm-to-table—it’s farm-to-festival. The community pride around this crop is strong, and for good reason. Generations of families have built their lives around asparagus, passing down knowledge, tractors, and stories. And once a year, we throw a party that includes a queen, a parade, asparagus-themed everything
and of course, plenty of food.
Want to bring a little Oceana County back to your own kitchen? We’ve got you covered. Visit www.michiganasparagus.org for dozens of recipes, videos, storage tips and cooking tricks that will turn you into an asparagus aficionado in no time. Whether you’re a home chef or just asparagus-curious, there’s something for everyone.
So as you explore the festival—maybe with a spear in one hand and a deep-fried treat in the other—take a moment to savor the flavor of spring. Celebrate the farmers, the food and the fun. And remember: asparagus season is short, but the memories (and the recipes) can last all year long!
Article provided by Michigan Asparagus Director Jamie Clover Adams.
• Contributed photo from Golden Stock Farms
Documentary honors the hands that feed us
In appreciation of the farmworkers and farmers who grow and harvest the abundant & delicious food we enjoy, the Oceana Community Foundation is pleased to host the world premiere screening of the documentary “Did You Guys Eat?/¿Ya comieron?” on Thursday, June 12 at 6:30 p.m. at the Hart Middle School auditorium.
Produced and directed by Emmy Award-winning documentarian and Alma College Professor of World Languages and Cultures Stephany Slaughter, the film serves as the opening event for the National Asparagus Festival weekend of activities.
This free event offers an opportunity to connect & learn from local resource groups at 6:30 p.m., followed by the film screening from 7-8 p.m. The evening concludes with a panel discussion featuring Professor Slaughter, local farmers, farmworkers, support service leaders and film production crew.
“This film is a heartfelt reminder of the people behind the food we enjoy every day,” CEO of the Oceana Community Foundation Tammy Carey said. “We’re excited to help bring it to our community and honor our growers & farmworkers, learn from one another, and come together in a positive way – especially while celebrating being the Asparagus Capital of the World!”
to our tables.
The idea for this premiere event was first inspired by a March session of the Foundation’s quarterly Free Dive event that focused on: “Understanding, Connecting & Supporting Oceana Farmworkers & Hispanic Residents.” Attendees had the opportunity to hear Professor Slaughter and preview clips from the film — an experience that sparked overwhelming enthusiasm and the desire to bring the full documentary to Oceana County.
“It was an honor for the Foundation and MDHHS Farmworker Outreach Services Division to include a segment of the film at their event and to suggest screening the film as part of the National Asparagus Festival. It is a fantastic opportunity to celebrate the participants in the film and honor the work that goes into putting food on our tables in the context of this agricultural festival. I look forward to connecting with all the different service groups before the film screening and the panel discussion following,” Professor Slaughter.
In the spirit of welcoming and supporting the return of our farmworkers, the Foundation encourages moviegoers to also bring a donation to benefit this year’s Migrant Child Task Force Drive. Learn more and see the list of needed items here: tinyurl.com/2025CampOutreach.
About the Film
“Did You Guys Eat?/¿Ya comieron? Stories of Michigan Agriculture” is a journey into the heart of Michigan’s agricultural landscape - one of the most diverse in the nation. Second only to California in crop variety, Michigan’s farms are as varied as the people who work on them. This documentary follows the rhythm of the growing season, focusing on the individuals whose labor brings food to our tables: small family farmers, organic growers and the often-overlooked seasonal migrant workers. The compelling film goes beyond the fields to also highlight the support network caring for the well-being of those who help us eat. This film is not just about farming — it’s about the people, their stories and the invisible systems that bring every meal
Meet the 2025 NAF Queen judges panel
This year the National Asparagus Festival’s judges panel has had their work cut out for them narrowing down the number of candidates for the crown from 11 to 5, along with ultimately choosing who will become the 2025 National Asparagus Queen and 2025 National Asparagus Queen Runner-up. As always, the judges panel consists of outstanding members of the community who volunteer their time and abilities to this wonderful event.
• Gabriella Peterson is a hard-driven entrepreneur in Oceana County who, along with her husband, Mark, owns and operates Silver Pointe General Store and Silver Lake Adventures, both located in Silver Lake, Michigan. As a dedicated real estate agent with Five Star Real Estate, she oversees and serves as the listing agent for Shelby Acres Condominiums, a project that holds great meaning for her. Gaby tries to balance her career with her most cherished roles of being a mom, wife and dog mom. Passionate about giving back to her community, which has given her so much, she finds joy in volunteering for various organizations. Gaby is the president of the Shelby Rec Club and serves on the boards of the West Shore Community Foundation and Oceana County Development Corporation.
As a fitness enthusiast, one can catch Gaby teaching a yoga class at her studio, reading a good book or on the pickleball court with her family and friends. Her love for serving others and building lasting relationships remains consistently strong. Gaby is thankful for the opportunity to serve along with her peer judges in getting to know the strong candidates who have left an imprint and are teaching her so much about the asparagus industry as a whole.
• Tara Oomen is a Senior Agronomic Solutions Advisor for BASF in West Michigan. She specializes in on-farm support and agronomic recommendations across BASF’s portfolio of products. Oomen’s passion for agriculture started early while growing up on her family’s fruit and
vegetable farm, Oomen Veggie Co. She went to Michigan State University and graduated with a bachelor’s degree in Agribusiness Management and a minor in Agronomy. In 2024 she graduated from Purdue University with a master’s degree in Agricultural Economics and Indiana University’s Kelley School of Business with an MBA. Oomen was also the 2021 Asparagus Queen.
• Beth Snider is a native of Oceana County, growing up on her parents’ fruit and asparagus farm, Riley Orchards, located in Mears. She, along with her daughter-in-law Priscilla Snider, owns Snider Farms, LLC, located in Hart, where they raise turkeys and hogs, as well as corn and soybeans to feed the livestock. Beth is married to John Butler, and they live up the hill from the farm with their spoiled Labrador, Brandy. They enjoy traveling, hunting, fishing, caring for their yard and flower gardens, and many activities and visits to their kids and eight grandkids here in Hart and the Milwaukee area.
The NAF extends its thanks to this year’s panel of judges for taking on the challenge, asking the hard questions and making sure to find the best person to represent the West Michigan asparagus industry and this community.
Gabriella Peterson, Tara Oomen and Beth Snider
Fly-In Breakfast serves it up since 2003
By Claire Marshall The Oceana Echo Community Correspondent
One of the National Asparagus Festival’s most beloved events takes place off the beaten path of the usual festival grounds. Oceana County’s single airport - located between Hart and Shelby - hosts the Fly-In Pancake Breakfast on the final day of the NAF. This fundraiser has been an annual event since 2003, organized by the Oceana County Airport Association. This non-profit organization has been a part of the airport since 2000, with around 40 members coming from all around Oceana County and into Mason County, and you don’t need a pilot’s license to join.
For a small fee, you can enjoy all-you-
can-eat pancakes and eggs, topped with local maple syrup and cherry fillings, and washed down with coffee and orange juice. After indulging in breakfast, you can enter a raffle, purchase asparagus, enjoy browsing the planes on the tarmac, and watch as pilots arrive and depart the airport. Pilots from all over the region stop by, not just Oceana County residents. Children can enjoy a ride around the hangers, sitting in plane-shaped carts hauled behind a tractor.
While some of the profits from the breakfast go back to the NAF, the event pays for gas for the planes (otherwise pilots have to pay for it themselves), maintenance for the property (last year’s breakfast funded the new tables, which will be enjoyed this year), and the airport car - which allows visiting pilots to travel
into town, stay at local accommodations and contribute to the local economy.
On the day of, volunteers arrive at 6 a.m. to start making coffee, eggs, and mixing batter for pancakes. Doors open at 7:30 a.m. and remain open until noon. Volunteers come from the Rotary Clubs of Hart and Shelby and are rewarded with free breakfast. Local Boy Scouts attend to help direct parking on the field, and they receive donations for their help.
I can attest that it’s certainly my favorite event in June, because who can say “no” to gorging on breakfast and gawking at vintage Cessnas? While it’s one of the younger ventures of the National Asparagus Festival, it's enjoyed by hundreds of attendees every year who support the welcoming, worldly and community-centered Airport Association.
Festival offers flavor-packed foodie paradise
Bring your appetite for a flavor-packed day at the National Asparagus Festival on Saturday, June 14 in downtown Hart. Here’s the amazing lineup:
• Bennett’s Concession – Elwell: Back for their 14th year with fan favorites: walking tacos, wet burritos, nachos galore, loaded fries, deluxe burgers, chili dogs, corn dogs, pretzels, snow cones, lemonade, coffee and so much more. You name it, they’ll fry it or top it with cheese!
• Big Moe’s BBQ LLC – Kalamazoo: Bringing the heat with ribs, tips, pulled pork, smoked chicken & beef, Polish sausage, BBQ beans, smoked mac & cheese, cornbread, coleslaw and more!
• Just Klassics / The Roast Bistro – Twin Lake: Dive into deliciousness with beef tip and sweet pork hoagies, shrimp and perch tacos, sweet potato fries, mac & cheese bacon quesadillas, and their famous fry bread topped with Bavarian crème,
blueberry or caramel apple!
• Majoor’s Concessions – Comstock Park: Sweet tooth? Covered. Enjoy cotton candy, caramel corn, apples, fresh popcorn, snow cones and hand-squeezed lemonade!
• PAC Pizzeria – Grand Rapids: Try unique Brazilian pizzas, burgers, snacks and refreshing beverages.
• R&T’s Colossal Kitchen – Scottville: Stacked and packed sandwiches like shaved ribeye steak & cheese, grilled chicken bacon ranch, BBQ pulled pork, smoked Polish sausage, fries and classic burgers.
• Lakeside Lemonade – Hart: Cool off with specialty lemonades in flavors like blueberry, lavender, cotton candy, mango and more. Sugar-free options available. Proceeds go to the Troy Moran Scholarship Fund, honoring the late Hart High School principal.
Getting into the ‘spear-it’ of health
Corewell Health partners with Golden Stock Farms in Mears
By Sharon Hallack The Oceana Echo Community Correspondent
Many health benefits of asparagus have been touted since the first fields of asparagus were planted and the first National Asparagus Festival was held in Oceana County. What began as a crop grown mainly for the processing market has “grown” into what many, here in Oceana at least, say is their favorite of all vegetables.
As Oceana County consumers go on a fresh asparagus “feeding frenzy” throughout May and June, producers work year-round to figure out new ways to promote their product and get it in front of more consumers. On the flip side, restaurants, farm markets and grocery stores are constantly on the lookout for quality, locally grown products to offer their customers.
It was quite serendipitous, then, at an event hosted by the West Michigan Research Station last fall, that Director of Hospitality Support Services for West Regional Hospitals & Continuing Care Centers Meagan Vander Vlucht and Mary Sheppard, Field Manager for Golden Stock Farms (GSF), a third-generation specialty crop farm in Mears, met and had a conversation about that very thing.
“I’m always interested in how to bring local items to my facilities and thought this would be a great place to reach out to local farmers and business owners. I also live in Oceana County and do my best to purchase local and share local business gems when and where I can! I sat with Mary at her table, and we talked about our sustainable food goals and my wish to provide local produce to all our facilities,” Vander Vlucht said.
“We got involved with Corewell shortly after meeting Meagan last fall,” said Sheppard. “The event was designed to connect growers with customers who wanted to buy direct from producers. It was geared more toward fall growers, but I decided to go, figuring it would be good to try and make some connections. As a result, we will be expanding our fresh market deliveries this year by adding 12 Corewell Health hospitals across West and Southwest Michigan,” Sheppard said excitedly.
Sustainability Analyst for Corewell Health Kaylee Swanson shared, “In 2021, Corewell Health set a sustainable food goal of sourcing 20 percent of their total food and beverage spending from sustainable and local growers. Currently we source from over 100 local food and
beverage suppliers, and that number continues to grow. Our mission, in our Nutrition Services department, is to offer whole foods, sourced locally and prepared fresh in our kitchens, to nourish body, mind and community.”
GSF installed a cold storage facility in 2022. That addition, along with a small refrigerated truck, has allowed the farm to deliver on average 10 pallets of fresh asparagus to grocery stores, farm markets, restaurants and food banks once a week during asparagus season. “We have different routes every day, and we are incorporating the Corewell Health locations into those routes,” Sheppard said. “We’re interested to see how much they will use. Most customers start off with a small order, then once they taste it prepared from fresh they usually increase their order,” Sheppard said.
“Corewell Health is excited to partner with local farms such as Golden Stock Farms to continue to increase our local and seasonal menu options for our patients, visitors, and staff. Staff are even buying it fresh
from the café to bring home to cook for their families. We are so fortunate to live in a state with so much local and sustainable produce at our fingertips!” Swanson added.
Along with the fresh asparagus deliveries, Sheppard said each hospital location will receive promotional information to post in their cafeterias and share with staff, visitors and patients.
According to healthline.com, just a half-cup of asparagus is full of vitamins and minerals, with vitamin K (57 percent of Reference Daily Intake) and folate (34 percent of RDI) topping its nutrient list. Asparagus is also naturally low in calories and a good source of fiber. The site goes on to say, studies have found that as an antioxidant, asparagus works throughout the body in unique ways and may help to lower high blood sugar, cholesterol and blood pressure, while raising a person’s immunity and protecting against certain diseases.
“We’re really excited to have this new opportunity, not only for our farm, but the entire industry. It makes sense they would want to serve asparagus, it’s so healthy,” Sheppard concluded.
For more information on how health systems are working together to build more sustainable and more inclusive local economies visit www.healthcareanchor. network/
Meet the Semi-Finalists
From a field of11 candidates, 5 emerge in the quest forthe crown
Claire Gowell
Claire Gowell is an ambitious and curious college student. She is in her final year of college at the IAT program through MSU at MCC. During the spring semester of her final year, she studied abroad to gain more knowledge about agriculture in a different country. She grew up working on her uncle’s farm in hopes of learning the ropes and taking over the farm one day. She is still continuing that now.
Claire describes herself as hardworking, trustworthy and forward-thinking. Claire’s hobbies include skiing, hunting, playing softball, and working out.
Claire shared that her family history in the asparagus industry has never been that big. “It all started with my great uncle, who had a few acres of asparagus. When my grandfather took over the farm, he got rid of the asparagus due to his focus on apples and wanting to stay small. However, when my uncle took it over, he added asparagus back on the farm and added a few more acres as well.”
Claire explained that she is running for the 2025 Asparagus Queen because “I feel that we need the positives and the negatives about asparagus brought up to the consumers. I feel that this is a way for me to use my knowledge and be able to share it with the consumers.”
When asked what would make her a good representative of the National Asparagus Festival and the Oceana County asparagus industry, Claire replied, “I am in my final year of college and am an upcoming asparagus grower. I have been around it for many years due to my uncle growing it. I have helped with everything from the mow-down in the spring to the picking in the beginning of spring. My plan is to take it over once I (have) graduated and have learned all the ways of the farm from my uncle.”
When asked what she plans to do with the $1,000 scholarship/charitable organization award, Claire shared that “I am hopeful that the $1,000 can possibly be given to a fellow agricultural student who is planning on going into the asparagus industry. I know how helpful the scholarships were for me when I was paying for tuition. I am hopeful to help our upcoming farmers.”
Claire’s favorite way to eat asparagus is asparagus roll-ups! It is a slice of ham with cream cheese all rolled around a spear of asparagus. Claire is sponsored by Fleming Farms.
Olivia Porter is a junior at Michigan State University majoring in Agriculture Business Management. She is the Recruitment Director for Sigma Alpha: Professional Agricultural Sorority, a student of the Honors College and a member of Block and Bridle. She has excelled academically and earned Dean’s List honors every semester while participating in various service projects through the honors college and her sorority.
Olivia describes herself as driven, outgoing and curious. Olivia shared that her hobbies include reading, staying active by participating in IM sports, pickleball, scrapbooking and spending time with friends.
Olivia shared that her grandparents live in Oceana County, so “I grew up attending the Asparagus Festival and this summer I will be interning as a crop technician/scout at Wilbur Ellis of Hart.”
Olivia explained that she is running for the 2025 National Asparagus Queen because “I have a true passion for agriculture, and I would like to be a larger advocate for the agriculture industry. This title will allow me to interact with the community, support local produce and connect with growers in the asparagus industry.”
When asked what would make her a good representative of the National Asparagus Festival and the Oceana County asparagus industry, Olivia replied, “I would make a great representative because I have a connection and passion for agriculture, and I would love to advocate for the asparagus industry, as it is a large part of the community in Oceana County. I have experience in public speaking, event planning and leadership roles. I am actively seeking out more experience in the asparagus industry, as I have a job this summer as a crop scout.”
When asked what she plans to do with the $1,000 scholarship/charitable organization award, Olivia shared that “If I am crowned queen, I will use the $1,000 scholarship to finish my Bachelor of Science degree in Agriculture Business Management. This award will help me continue to avoid student loan debt.”
Olivia’s favorite way to eat asparagus is to grill it with garlic and parmesan alongside steak and potatoes; however, if eating at a restaurant, you can’t beat Open Hearth Grille’s deep-fried fresh asparagus. “It has been my absolute favorite since I was a little girl.” Olivia is sponsored by Excel Propane of Hart.
Olivia Porter
Shelby Purdy enjoys remodeling and decorating her fixer-upper house with the help of her husband of 38 years. They have three children and four grandchildren together. Shelby was a former resident of Oceana County before moving to the east coast and now resides in beautiful Fremont, Michigan. She loves spending time with her family and camping in the great outdoors.
Shelby describes herself as engaging, radiant and approachable. Shelby shared that her hobbies are belly dancing, sewing and embroidering.
Shelby shared that this is her second attempt to gain the title of Asparagus Queen. “I was crowned first runner-up in 1996. It was an exciting year. Traveling north to Traverse City and south to Chicago, representing not only the NAF but (also) tourism for the state of Michigan. I even got to visit the state capitol and meet our representatives. I wanted to get the word out (about) the nutritional value of asparagus for childbearing women. How rich in folic acid it is
to aid in fetal development.”
Shelby explained that she is running for the 2025 National Asparagus Queen because “I have known about the pageant since 1986, when I first moved to beautiful West Michigan. Now that I have officially moved back into the area, I thought it would be fun to finish what I started in 1996. Letting everyone know that half a cup of cooked asparagus contains about 30% of a woman’s daily value of folic acid needed to help prevent neural tube defects in babies. It’s a subject near and dear to my heart.”
When asked what would make her a good representative of the National Asparagus Festival and the Oceana County asparagus industry, Shelby replied, “Practice makes perfect, Momma used to say. As (the) 1996 Mrs. Asparagus First Runner-Up, I know I have the knowledge and skill to do the job well. As a mature woman in my 50s, I know kindness, grace and courage will help me do the job well.”
When asked what she plans to do with the $1,000 scholarship/charitable organization award, Shelby shared that a donation would be made to Every Woman’s Place in Muskegon, Michigan.
Shelby’s favorite way to eat asparagus is either steamed or boiled and chilled with a ranch dressing dip. Shelby is sponsored by Reeman Farm Equipment of Fremont.
Shelby Purdy
Kaitlyn Sutton
Kaitlyn Sutton is an industrious young woman with a passion for food and community. In 2018, she began her journey in finding her love for healthy foods in schools when she began working for Whitehall District Schools as a salad, fruit and vegetable prep cook while taking her general education credits at Muskegon Community College. She loved her role in the department and the focus on promoting fruits and vegetables. Kaitlyn later took a position as a cook in Montague Area Public Schools while continuing her education as a dual-enrolled student at Muskegon Community College and Michigan State University’s Institute of Agricultural Technology.
Throughout her education and career, Kaitlyn also worked second part-time jobs to pay for her education, showcasing her hardworking nature and dedication to pursuing her goals. She took a brief leave from working in public schools to complete her internship in food processing at Peterson Farms in Shelby, Michigan, and later returned to Montague Area Public Schools as the kitchen manager in 2022. Beginning January 2025, Kaitlyn took on a position as a processing manager for Michigan State University Extension. Her new role is working with community partners including Montague Area Public Schools, Muskegon Area Intermediate School District, and the Muskegon Area Career Tech Center under the Partnerships for Local Agriculture & Nutrition Transformation in Schools grant to form a farm-toschool commissary kitchen and food hub in West Michigan. Her work in the food hub would provide a link between small, local farmers and Muskegon and Oceana County schools to serve local produce, including fresh asparagus and locally grown and processed frozen asparagus.
Kaitlyn also continues to work part-time at Farmhouse Kitchen and Market, a local foods-focused restaurant in Stony Lake, Michigan. She is proud to be able to work for multiple entities promoting local foods. Kaitlyn would be honored to rep-
resent the National Asparagus Festival, the asparagus industry, and her home of Oceana County.
Kaitlyn describes herself as dependable, organized and industrious. Her hobbies include spending time with her dogs and volunteering with her church. Kaitlyn said she has “a great interest in local foods in schools as it combines my education in agriculture and my experience in school food service. I have pursued this interest, making it my career working as the production manager for a start-up farm-to-cafeteria kitchen and food hub with Michigan State University Extension.”
Kaitlyn shared that she doesn’t have much direct experience with the asparagus industry, but that “I have prepared and served local asparagus in both restaurants and schools. I am also currently working to incorporate more local fruits and vegetables, including more asparagus, throughout schools and organizations throughout West Michigan.”
Kaitlyn explained that she is running for 2025 National Asparagus Queen because “I have an interest in Michigan agriculture, and participating in the pageant would provide me with many networking opportunities with experts in the industry.”
When asked what would make her a good representative of the National Asparagus Festival and the Oceana County asparagus industry, Kaitlyn replied, “I would be a good representative of the NAF and the Oceana County asparagus industry because I’ve dedicated my career to healthy foods in schools, focusing on fruits and vegetables, including local asparagus.”
When asked what she plans to do with the $1,000 scholarship/charitable organization award, Kaitlyn shared that “I plan to use the scholarship money to further my education. Currently, I have two associate degrees and a two-year trade certificate, but greatly wish to gain a bachelor’s degree in food science. I have recently been accepted to the online Food Science and Industry Bachelor Degree program offered by Kansas State University. I plan to use the flexibility of this program to gain my degree while continuing my work in local food production.”
Kaitlyn’s favorite way to eat asparagus is through testing and creating new recipes utilizing asparagus for school meals. “At home my favorite way to prepare asparagus is roasted with a little olive oil and homemade steak seasoning for a quick and tasty side dish.”
Kaitlyn is sponsored by Farmhouse Kitchen and Market.
Haley Walsworth grew up in Hart, Michigan, on her family’s asparagus farm, Golden Stock Farms. She attended Hart High School and went on to attend Cornerstone University, where she received a Bachelor of Arts in Communication and a minor in Film Production. Raised in a hardworking agricultural environment, she developed a deep appreciation for community and the value of hard work.
Haley has a passion for digital storytelling, video production and creating meaningful content.
Haley describes herself as bubbly, loyal and compassionate. Haley’s hobbies include being an avid reader, going for walks, baking and enjoying the beaches of West Michigan.
Haley shared that “asparagus has been a part of my family for as long as I have been alive. Since 1967, Golden Stock Farms (GSF) has been a pillar (of) Oceana County’s asparagus industry. My grandpa, Richard ‘Dick’ Walsworth, started what he called ‘the famous 13 rows of asparagus.’ My dad, Ryan Walsworth, and mom, Janice Walsworth, took over the farm in 2004, where my dad sat on multiple ag boards in our community and
thanks to the agricultural community!
grew the farm in acres. Being able to grow up on my family farm has created special memories, including making asparagus rollups and soup with my grandma, and helped me see from a young age the hard work that goes into producing this specialty crop.”
Haley explained that she is running for the 2025 National Asparagus Queen because “Our family farm has been a supporter of the National Asparagus Festival for years! I have grown up wanting to participate in the Asparagus Queen Pageant for many years. I’m excited to bring awareness and knowledge about the asparagus industry to our community and folks all (over) Michigan!”
When asked what would make her a good representative of the National Asparagus Festival and the Oceana County asparagus industry, Haley replied, “By growing up on an asparagus farm, I have inside knowledge on the day-to-day process of farming. I understand the struggles our farmers face every day. I want to be an advocate for asparagus farmers to have the tools they need to thrive to keep providing nutritious asparagus to our communities, Michigan and the United States.”
When asked what she plans to do with the $1,000 scholarship/charitable organization award, Haley shared that “I would be honored to donate back to my community!”
Haley’s favorite way to eat asparagus is baked with parmesan cheese and broiled for a crispy top! “DELISH!”
Haley is sponsored by Golden Stock Farms.
Haley Walsworth
Royal Recipes fit for a Queen
From stroganoff to salad, asparagus is the star of these dishes
By Sharon Hallack The Oceana Echo Community Correspondent
In an attempt to support our local growers and find some new asparagus dishes to liven up our spring mealtime, I’ve found and tried several recipes that are quite tasty and worth making in the future. For this year’s NAF section, I’d like to share two recipes from my two favorite Asparagus Queens ever. You may ask how I dare name only two, given the many wonderful women who have served in that role over the years. However, I am blessed to be the daughter of Mrs. Asparagus 1977, Phyllis Slocum, and the mother of Mrs. Asparagus 2011, Megan Roskam; therefore, they are my favorites!
Anyone who knew or remembers my mother knows she hated to cook! She loved cookbooks, kitchen gadgets and sharing a meal with others, but she despised the time and preparation. She was a good cook in that what she fixed was good to eat, but she didn’t enjoy the task. She was known for using every dish and every inch of counter space to prepare a meal. She was fortunate to have five kids who could take turns cleaning up after her!
When my mother became Mrs. Asparagus, she needed to come up with a recipe she could prepare in three minutes on WZZM-TV 13 for a noon cooking segment they used to host. This one might take a few more minutes in real time, but not many! We ate this regularly during asparagus season every year, and any time I’ve had it since, I’m right back home.
Asparagus-Mushroom Stroganoff
(A Vegetarian Main Dish)
From the NAF cookbook “A Festival of Good Eating” first published in 1980
Ingredients:
1 package Uncle Ben’s Wild Rice Mix to serve four (Could substitute any kind of rice or noodle to your liking)
1 pound lightly salted asparagus, chopped in 1-inch pieces
1-2 tablespoons butter
½ pound mushrooms (Morels would take this dish to a whole new level)
½ teaspoon onion salt
1-2 cloves garlic, crushed
Dash of oregano
2 tablespoons fresh or 1 tablespoon dried parsley
8 good dashes of worcestershire sauce
1 ½-2 cups of sour cream or greek yogurt
Prepare noodles or rice according to package directions. Lightly steam asparagus until it is crisp tender. Sauté mushrooms in butter; add seasonings, then asparagus. Stir until everything is well combined and simmer for two minutes. Just before serving, add sour cream or yogurt to the asparagus mixture. Serve on hot rice or noodles and garnish with more parsley. *********************
I would consider myself a decent cook and have enjoyed making everything from grilled cheese to Baked Alaska over the years, but I wouldn’t say I have any special talents in the cooking department. Anyone who knows me knows I own plenty of cookbooks and enjoy saving recipes. But I’m a more “by the recipe” cook. I’m not comfortable experimenting or coming up with my own creation. In fact, sometimes I spend more time looking for the perfect recipe than actually making it!
I think for our girls, cooking was probably more “caught than taught.” They learned by watching me. Thankfully now with families of their own, they are good cooks in their own right, and I’m often the recipient of their skills. But they don’t own cookbooks or save recipes as in generations past. After becoming queen, Megan found this recipe after a quick online search and used it when she made her appearance on TV-13.
P.S. I actually stepped outside my comfort zone and reworked the recipe when I made it earlier this spring. I had to use substitutes for some of the ingredients I didn’t have— macaroni instead of tortellini, a smaller amount of yellow onion instead of green onion, and bottled lemon juice instead of real lemon juice. I amped it up by adding some shrimp I had in the freezer. We enjoyed it, and no matter what ingredients you have on hand, I’m sure you will too!
Tortellini-Asparagus Salad
From “A Festival of Good Eating in Oceana County” published in 2020
Ingredients:
2 (9 ounce) packages of refrigerated cheese-filled tortellini
1 pound fresh asparagus, cut into ½-inch pieces
1 yellow bell pepper
½ cup finely shredded Parmesan cheese
½ cup sliced green onion
¼ cup pine nuts or slivered almonds, toasted
Cook tortellini according to package directions; add asparagus and yellow pepper the last three minutes of cooking. Rinse tortellini and vegetables with cold water.
Dressing
(a great salad dressing for any green salad as well!)
1 ½ teaspoons finely shredded lemon peel
⅓ cup lemon juice
¼ cup olive oil
1 tablespoon Dijon mustard
1 teaspoon sugar
¼ teaspoon salt
1 clove garlic, minced
In a bowl, place tortellini, vegetables and dressing. Toss to coat. Cover and chill for 2-8 hours. Just before serving, stir in Parmesan cheese, green onion and nuts.
Asparagus RoyaltyThank you for your reign!
Asparagus Queen 2023- Emma Woller
Asparagus Queen 2022- Grace Huffman
Asparagus Queen 2021- Tara Oomen
Asparagus Queen 2019- Alysha Sullivan
Asparagus Queen 2018 - Kendra Larios-Mendez
Asparagus Queen 2017 - Vicki Platt
Asparagus Queen 2016 - Mary Harris
Asparagus Queen 2015 ~ Courtney Kokx
Asparagus Queen 2014 ~ Danielle Kokx
Asparagus Queen 2013 ~ Amanda Dodge
Ms. Asparagus 2012 ~ Del Merrill
Mrs. Asparagus 2011 ~ Megan Roskam
Mrs. Asparagus 2010 ~ Kimberly Morden
Mrs. Asparagus 2009 ~ Bethann Riggs
Mrs. Asparagus 2008 ~ Michele Amstutz
Mrs. Asparagus 2007 ~ Heather Green
Mrs. Asparagus 2006 ~ Ann Dold
Mrs. Asparagus 2005 ~ Stephanie Wildey
Mrs. Asparagus 2004 ~ Kendra Masunas
Mrs. Asparagus 2003 - December Saucedo-Gonzalez
Mrs. Asparagus 2002 ~ Sonya Hernandez-Joslin
Mrs. Asparagus 2001 ~ Sarah Short
Mrs. Asparagus 2000 ~ Linda Jonseck
Mrs. Asparagus 1999 ~ Susan Tubbs
Mrs. Asparagus 1998 ~ Starr Yoder
Mrs. Asparagus 1997 ~ Kathy Grantz
Mrs. Asparagus 1996 ~ Beth LaPorte
Mrs. Asparagus 1995 ~ Cheryl Arcello
Mrs. Asparagus 1994 ~ Michelle Monroe
Mrs. Asparagus 1993 ~ Lorena Lindgren
Mrs. Asparagus 1992 ~ Stacia Andres-Mooi
Mrs. Asparagus 1991 ~ Tina Collier Houser
Mrs. Asparagus 1990 ~ Kathy Carter
Mrs. Asparagus 1989 ~ N. Joy Hamilton
Mrs. Asparagus 1988 ~ Barbara Sheren
Mrs. Asparagus 1987 ~ Lynn Glaser
Mrs. Asparagus 1986 ~ Mary Ellen Rapes
Mrs. Asparagus 1985 ~ Rebecca Wentzloff
Mrs. Asparagus 1984 ~ Barbara Schultz
Mrs. Asparagus 1983 ~ Denise Crum
Mrs. Asparagus 1982 ~ Carol Waller
Mrs. Asparagus 1981 ~ Mary Ann Carey
Mrs. Asparagus 1980 ~ Brenda Ricksgers
Mrs. Asparagus 1979 ~ Jackie Spierenburg
Mrs. Asparagus 1978 ~ Penny Dawson
Mrs. Asparagus 1977 ~ Phyllis Slocum
Mrs. Asparagus 1976 ~ Joan Lound
Mrs. Asparagus 1975 ~ Maxine Huggard
