Oceana County’s asparagus season in full swing.

Workers pick asparagus in a field outside of Hart.

Oceana County’s asparagus season in full swing.

#OceanaCountyAsparagus

By Allison Scarbrough, Editor.

HART – Did you know that asparagus dates back to 200 BC and that it historically was a “prized” food with both medicinal and aphrodisiac qualities?

Nowadays, most people eat it because they love the taste, its low calories and nutritional value.

Asparagus season is a major event in Oceana County, which produces about 75 percent of Michigan’s asparagus. Michigan is the second largest asparagus producer in the country.

This spring’s unusually cool weather, delayed the asparagus season’s start as spears began sprouting up in Oceana last week.

“We had a late start,” said Vegetable Extension Educator Ben Werling of the Michigan State University Extension Office in Oceana County. The beloved green vegetable began sprouting up May 12-14, which is a bit behind the normal May 8-10 schedule, Werling said.

“We had a similar start to last year,” which also offered cooler-than-normal conditions.

“Weather held the start date back,” said Executive Director of the Michigan Asparagus Council John Bakker. However, the cooler weather is creating a higher production rate, Bakker said. “We’ve had some of the highest production amounts on record. There are a number of farms that have set single-day records.”

Asparagus for sale at a self-serve roadside stand at Robert Bush’s Farm on M 20 in New Era. The price is $1.50 per pound.

“The pickings are not as frequent but they are big,” Werling said. Cooler weather is preferable over weather that is unseasonably hot, the vegetable expert said. If the weather is too hot, it affects the quality. “The tips will separate.” Also, the asparagus grows very quickly in hot conditions, so it’s difficult for pickers to keep up with it.

“We’ll definitely take this weather over weather that is too hot,” Werling said.

Bakker agreed. “I would much rather have it be below normal (temperatures) than above normal.”

The ideal temperature for asparagus is 70 degrees.

There are many self-serve roadside stands in Oceana County that sell asparagus.

Another advantage to the cooler weather is that it may extend the growing season until the end of June, Bakker said.

Washington is the number-one asparagus producer in the country, but Michigan is a “close second,” Bakker said.

California, which was the leading state in asparagus production a few years ago, now is almost completely out of the market, Bakker said. Several factors played into the demise of asparagus in the Golden State, including competition from Mexico. Agriculture is exempt from overtime rules, Bakker said, and California recently removed that exemption. “That was the straw that broke the camel’s back.”

Asparagus season is such a major event in Oceana that the vegetable is celebrated each year during the National Asparagus Festival in Hart. The unique festival includes the annual crowning of the asparagus queen and a big parade through town Saturday afternoon. It is the longest-running asparagus festival in the country, and this is the 46th year. This year’s event is set for June 7-9. For more information, visit www.nationalasparagusfestival.org.

“As nearly as I can ascertain asparagus has been cultivated for thousands of years,” according to an article written by now-retired Oceana County Extension Director Norm Myers on www.michiganasparagus.org. Michigan harvests approximately 21 million pounds of asparagus on 9,500 acres of land.

Asparagus season normally runs through the third week in June — from Mother’s Day to Father’s Day, Werling said.

What is unique about Michigan asparagus is that it goes to both fresh and processed markets. More than 60 percent of the crop is sold fresh in supermarkets, restaurants, farmers markets and roadside stands, while approximately 40 percent of the crop is frozen, canned, or pickled.

“We are the only state in the US that has a significant processing industry,” Bakker said. Although, the processing market is down this year due to lower demand.

“In 2018, 8.8 million pounds were processed in Oceana County. We will be fortunate to process 5 million pounds this year.”

2018 Asparagus Queen Kendra Larios-Mendez and Runner Up Rachel Bruinsma in the National Asparagus Festival Joan Glover Royale Parade. A new queen 2019 will be crowned at the Asparagus Banquet June 1.

The processing market is dwindling due to losing business to foreign countries like Mexico and Peru, he said. “It hurts when we lose business to foreign countries.” Also, some super markets are choosing not to re-stock canned asparagus. “The product is not turning fast enough,” he said. The trend is definitely moving to fresh over processed.

Arbre Farms in Walkerville is not processing asparagus this year, Bakker said. Farmers that used to have their asparagus processed at the facility are not harvesting this year, he said.

“Michigan is the only place in the world that snaps asparagus by hand on the ground,” Werling said. Everywhere else, it is cut below the ground. Asparagus carts have been used to harvest the iconic vegetable since the 1970s. Mechanical harvesters are “not doable,” he said due to the variety of spear heights. “It defies mechanicization.”

The snapping process used here in Michigan makes every ounce “green and edible,” Bakker said.

Farmers began growing asparagus in Oceana County in the late 1950s/early 1960s, Bakker said.

Asparagus was first domesticated by the Macedonians about 200 BC,” states Myers on www.michiganasparagus.org. “It is native to Eurasia and people theorize that it grew wild in seaside dunes along the Mediterranean Sea and the British Isles. If true, that would explain the tolerance of the species to salt. My speculation is that, the crop was brought to North America by English colonists, since the English are particularly fond of it.”

Asparagus likes really sandy soil. “Anyone who has visited Oceana County knows that most of the soil is only a step above beach sand, and we grow almost 10,000 acres of asparagus here,” Myers writes.

Here are some other interesting asparagus facts:

* It takes four years for an asparagus field to fully mature, and fields last for approximately 15 years.
* A mature field is picked 40-50 times per season.
* About 500 million asparagus spears are harvested by hand each year statewide, just as they reach the perfect height.
* Asparagus spears can grow a half inch per hour under ideal conditions –occasionally a field is picked two times per day.
* Farmers can harvest both white and green asparagus off the same plant. All spears are white until they poke out of the ground and photosynthesis turns them green. White asparagus is not harvested here in Oceana County and very little, if any, purple asparagus is grown here, Bakker said.
* A single asparagus plant can produce 25 or more spears over the seven-week harvest season. Once the harvest is complete, the remaining spears are allowed to grow up and leaf out. These plants will grow up to six feet tall and, once leafed, will look like giant ferns. This fern is nurtured all summer and feeds the root system for the following year’s harvest.
* Asparagus is part of the lily family and is believed to have originated in the Mediterranean area.

Asparagus is one of the most nutritionally well-balanced vegetables in existence. It leads nearly all produce items in the wide array of nutrients it supplies for a healthy diet.

Asparagus is the leading supplier among vegetables of folic acid. A 5.3 ounce serving provides 60 percent of the recommended daily allowance for folacin which is necessary for blood cell formation, growth, and prevention of liver disease. Folacin has been shown to play a significant role in the prevention of neural tube defects, such as spina bifida, that cause paralysis and death in 2,500 babies each year. Its wealth of nutrients, fiber and very low sodium and calorie content make asparagus a nutritionally wise choice for today’s health-conscious consumer.

Some other nutritional benefits to asparagus:

* Low in calories, only 20 per 5.3 oz. serving, less than 4 calories per spear.
* Contains no fat or cholesterol.
* Very low in sodium.
* A good source of potassium.
* Contains 3 grams of fiber per 5.3 oz. serving.
* An excellent source of folacin.
* A significant source of thiamin.
* A significant source of vitamin B6.
* One of the richest sources of rutin, a compound which strengthens capillary walls.

Asparagus is a unique vegetable that provides a huge market locally. Visit the nearest roadside stand today and enjoy Oceana’s famous vegetable.

This story is copyrighted © 2019, all rights reserved by Media Group 31, LLC, PO Box 21, Scottville, MI 49454. No portion of this story or images may be reproduced in any way, including print or broadcast, without expressed written consent.