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MAY JUNE 2020

Readers share
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$325,000

OMENA LAKE
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Shore May/June 2020_Layout 1 4/20/20 12:52 PM Page 3

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Shore May/June 2020_Layout 1 4/20/20 12:52 PM Page 4

FROM THE EDITOR

Candice Phelps
May/June 2020
Volume 13 Number 2
Stay-at-home orders, health concerns, restric-
tions on boating — this spring has been anything but General Manager
normal. Lisa Vickers
And while the effects of fighting COVID-19
will linger for months to come, warm days and Managing/Design Editor
spending time with loved ones on the lake can put Candice Phelps
those worries out of mind, at least for an afternoon.
I want to thank all our readers who shared Contributing Writers
photos with us for this issue. Inside, you’ll find 12 Rosalie Currier
pages of photos of area “Lake Dogs.” The photos are David Farr
compelling and showcase what summer is like in Laura Kurella
Michigan: Boating, swimming, sunning and playing Dick Magee
are what living in Jef Rietsma
the lake is all Karen Weiland
about. Thank you
again to Shelley Regional Advertising Director
Cartwright of Lisa Vickers
Klinger Lake for
the idea. We Advertising Representatives
hope to make it Reinette Arbogast
an annual fea- Judy Broadworth
ture. (Instead of Amy Crabtree
sharing another
photo of my Graphic Artists
Lake Dog, Brandie Hambright
here’s my Courtney Hambright
grandpuppy, Oliver, enjoying the lake.) Carla Ludwick-Cook
Another amazing feature puts the focus on The
Tasty Nut Shop in White Pigeon. The nostalgic enter-
prise celebrates its 100th anniversary in 2020. The Shoreline is published by
unique items, novelty candy, roasted nuts and hand-
made chocolates keep visitors and locals coming STURGIS
through the door, year after year. Be sure to visit this MEDIA
summer and wish owner Marjorie Hamminga a GROUP
happy 100th anniversary. 205 E. Chicago Road, Sturgis, MI
Our regular columnists are still hard at work,
with Laura Kurella putting together some tasty
email: shoreline@sturgisjournal.com
recipes in time for Mother’s Day. David Farr’s enter-
(269) 651-5407
tainment roundup takes a different approach with Copyright © 2020
the backdrop of COVID-19 and Karen Wieland pro-
vides tips for those who have time to get to the gar-
den.
Stay safe and enjoy the lake.

— Candice

Page 4 Shoreline
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NAVIGATION COVER
MAY/JUNE 2020

26 16 LOCAL BAND INDUCTED

INTO HALL OF FAME

Maggie, Yellow lab

Family: The Lennards - Kyle,
Stefani, Hannah & Nikki
Favorite Lake Activity:
Playing fetch in the water and
rolling in the sand
Pet Peeve: Being alone
Naughtiest Deed:
Eating UPS packages ANCHORS
left by the door

WAVES 14 24 MIXOLOGY
FOR MOM

10
‘AH-SPARAGUS’

24 44
TASTY NUT SHOP
A WHITE PIGEON LOCKDOWN CHANGES
LANDMARK SPRING PLANS KNOWLEDGE TO GROW
Page 6 Shoreline
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KLINGER LAKE
20189 Dogwood Trail
White Pigeon, MI
Lisa Brorson 4 brs, 2 baths, walk out lower
level, 81’ of great sandy frontage.
ASSISTANT Excellent lake views.
$434,900

Selling Michigan
lake properties for KLINGER LAKE
over 30 years. 68622 Blanchard
Sturgis, MI
Experience you can trust.

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75 ft of frontage, great building lot
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Each Office Independently Owned & Operated

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STURGIS, MICHIGAN
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Offering Professional
Search for all the Lake homes at Photo/Video and
www.mikebrorson.com Drone for Your
Marketing Needs

Shoreline Page 7
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CALENDAR May
1 MAY IS NATIONAL
MAY DAY BARBECUE MONTH

25
4 MEMORIAL DAY

NATIONAL STAR
WARS DAY

27
10 NATIONAL
SUNSCREEN DAY
MOTHER’S DAY

31
NATIONAL
MAY IS NATIONAL MACAROON DAY
SALAD MONTH

Page 8 Shoreline
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CALENDAR June
4 JUNE IS NATIONAL
NATIONAL CHEESE DAIRY MONTH
DAY

10 16
NATIONAL NATIONAL FRESH
ICED TEA DAY VEGGIES DAY

12 18
NATIONAL GO FISHING DAY
FLIP FLOP DAY

21
FATHER’S DAY

14
FLAG DAY

Shoreline Page 9
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Celebrating a
Century
White Pigeon landmark opened in 1920

Page 10 Shoreline
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STORY & PHOTOS BY JEF RIETSMA
I
t’s probably no surprise the list of St. Joseph County busi-
nesses open 100 years or more is a short one.
Some people might not know, however, that the list would
include The Tasty Nut Shop, a White Pigeon mainstay since
1920.
Owner Marjorie Hamminga has overseen the business,
which boasts “the largest assortment of toasted nuts in the
United States,” since 1986. A small, soft-spoken woman of few
words, Hamminga was working at a manufacturing facility in
the mid-1980s and its owners appeared set to close the place.
A Mendon native, Hamminga knew the White Pigeon
business was for sale. That, coupled with what she thought
was going to be her need to find a new job resulted in her pur-
chase of The Tasty Nut Shop.
She is its seventh owner.
“Both my daughters lived here and at the time they
owned businesses in White Pigeon, so I was happy to be able
to buy a business close to them,” she said. “The idea of own-
ing a business had always appealed to me. And I’ve always
liked nuts and I love chocolate. Who doesn’t love chocolate?”
Hamminga said The Tasty Nut Shop has defied the
Marjorie Hamminga is the seventh owner of
The Tasty Nut Shop in White Pigeon.
odds by staying open as long as it has. She said if not for mail-
order and the internet, there’s a chance The Tasty Nut Shop
may not still be open.
“We have a strong mail-order business … Christmas is
our busiest time,” Hamminga said. “And, of course, we get a
lot of the lake people here in the summertime. They like to
come to the soda fountain and we sell a lot of ice cream then.”
Hamminga, 85, said ice cream is seasonal, arriving in
April and lasting through October.
“You know we have 55 lakes in St. Joe County so there
are a lot of people who are here during the summer months
that aren’t here the rest of the year,” Hamminga said. “I know
one gal comes in with her grandkids and she told me she won-
ders if the grandkids come so they can visit her or so they can
come in here for ice cream.”
Seasonal ice cream aside, Hamminga said the store’s
most-popular item is a toss-up between cashews and pecans.
Her pistachios, which used to come from Iran but she now
gets them from a farm in California, are strong sellers, too.
She said the most unusual nut that she offers is proba-
bly the pepita, which originates in Mexico. It’s green and salty,
looks sort of like a sunflower seed and is also known as a Mex-
ican pumpkin seed.
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“They’re very good on salads,” she

noted.
Hamminga, who runs a stand at the
St. Joseph County Grange Fair, said Brazil
nuts also are a steady seller.
Christmas orders, meanwhile, tend to
see a lot of requests for the deluxe mix as
well as chocolate. She estimated the store
went through 2,500 pounds of chocolate dur-
ing the 2019 holiday season.
In addition to the soda fountain, ice
cream and nuts, Hamminga offers an im-
pressive selection of novelty candy. Keeping
with the store’s throwback theme, the nov-
elty collection of sweets includes candy ciga-
rettes, jawbreakers, Pop Rocks, Pixie Stix,
Rain-Blo gumballs, bubble-gum cigars and
other nostalgic candies from the ‘70s.
A tradition Hamminga enjoys is when
students from nearby Central Elementary
School make their annual field trip to her
store and the township library. Despite the
chaotic scene, she said she takes pleasure in
seeing how much the students savor ice
cream and the opportunity to visit her store.

“The kids always enjoy it and they like

to eat their ice cream outside, stand on the
sidewalk and try to get the trucks to honk at
them,” she said. “That’s quite a thrill for
them.”
Hamminga doesn’t have too many in-
terests outside her business. She used to travel
to Texas regularly and visit family, but she
now prefers to stay put and tend to the 1920
store.
Built in 1864, the building that houses
The Tasty Nut Shop was at one time the
David Hotchin Drug Store. The tie-in with the
nuts started in the mid-1920s, when one of the
workers began roasting pecans at the request
of owners John Davis and his brother-in-law.
Hamminga owns the building and uses
its second floor kitchen to roast and hand-dip
nuts. Its main floor features a comprehensive
collection of Coca-Cola memorabilia, which
enhances the nostalgic feel inside The Tasty
Nut Shop.
Hamminga said she has been fortunate
to have met and befriended hundreds of peo-
ple in the 30-plus years she has owned The
Tasty Nut Shop.
A celebration to commemorate the
store’s 100 years of business is scheduled to
take place 9 a.m. to 3 p.m. June 13, assuming
it’s safe then for crowds to gather. ✤
Page 12 Shoreline
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Shoreline Page 13
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DOCKSIDE DINING
Laura Kurella

Ah-sparagus!
W
ith all we have been through
this year, it stands to reason
most of us are ready for a
respite, if not total reprieve, from the
stresses of this life.
One thing that was always able
to perk up my mother, especially
around Mother’s Day, was the knowl-
edge that the day almost always coin-
cides with the first pickings of
Michigan’s best “Ah-sparagus,” as she
liked to call it.
Asparagus is awesome, not only
because of its unique signature flavor,
but also its wide ranging, health-boost-
ing benefits, which include a reduced
risk of cancer, cognitive impairment,
and cardiovascular-related diseases.
Low in calories and a great
source of nutrients, including fiber, fo-
late and vitamins A, C and K, aspara-
gus can help us lose weight, improve
digestion, promote a healthy preg-
nancy and lower blood pressure, too.
I’ll never forget my mom’s true
love for asparagus, which is what
caused me to hunt down the freshest-
best around for her every Mother’s
Day.
This is how I first discovered
Corey Lake Orchards in Three Rivers,
and it’s where I went to get Mom the
freshest asparagus every year.
Corey Lake Orchards owner Beth
Hubbard said they are hopeful that this
year will be a good one for the two va- Beth Hubbard, owner of Corey Lake Orchards in Three Rivers, predicts this year’s
rieties they provide. asparagus crop is going to be tender and delicious.
“We offer Jersey Knight,” she well.” plentiful, which makes it the least ex-
said, “which is traditional green as- Beth did caution that quantities pensive now too, so I suggest buying
paragus that is longer and fatter than of asparagus will not get plentiful until as much as you can, and storing it for
the old variety, but it is very tender. the weather stays consistently warm future use.
Then we have the Sweet Purple, which so, it is best to call ahead to ensure Here are some of my most fa-
is a dark purple asparagus that is there is some waiting for you. vorite ways to add “ah-sparagus” to
sweeter than the standard green vari- Asparagus is at its most awe- my plate, as well as my favorite way to
eties, larger in size, yet very tender as some-fresh this time of year, and most store it-frozen. Enjoy! ✤
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How to freeze asparagus

1 pound asparagus
2 cups water
1/2 teaspoon fine sea salt
In a skillet combine water and salt then place over high heat. Meanwhile, snap tough ends off the asparagus,
reserving them for pet treats or wild animals in your yard. Once the water is boiling, plunge prepared
asparagus into water. Wait for the water to come back to a boil then reduce heat to a simmer and set a timer
for 1 minute. Meanwhile, fill a bowl with a tray of ice cubes and then run your tap to get the coldest water to
add to the bowl. Once timer sounds, scoop asparagus directly from hot pan and plunge into ice bath. Let
asparagus rest in ice bath until completely cool. Drain on clean paper towels, remove as much surface water
as you can, then place in freezer bags and freeze. If you are doing a large amount, scatter on a cookie sheet
so they are not touching then freeze over night before placing in airtight freezer containers.

‘Ah-sparagus’ Appetizer Asparagus Chicken

8 ounces cream cheese, softened
4 boneless skinless
8 strips bacon, cooked crisp
chicken breast halves
2 tablespoons fresh, chopped chives
1/2 cup Chardonnay wine
16 slices of bread
1 teaspoon dried tarragon
16 asparagus spears, raw or lightly steamed
1 (1 1/4 ounce) packet dry
1/4 cup melted butter
hollandaise sauce mix,
3 tablespoons grated Parmesan cheese
prepared
Preheat oven to 400 degrees. Spray a large
16 fresh steamed asparagus spears
cooking sheet with non-stick spray. In a food processor, combine cream
In a glass casserole dish, place chicken breasts and cover
cheese, bacon and chives and pulse just until well blended. With a rolling pin,
with wine then sprinkle with tarragon and cover. Allow to
flatten each slice of bread then remove crust. Spread 1 tablespoon of cheese
marinate in the refrigerator for 2 hours. Preheat broiler or
mixture over one side of each slice of bread then top with an asparagus
grill. Remove chicken from marinade, discarding marinade,
spear. Roll up tightly, placing it seam side down if cutting in half for an appe-
and broil or grill for 25 minutes or until juices run clear.
tizer. Roll up tightly on the diagonal if serving as a side. Place on a prepared
Meanwhile, steam asparagus to el dente and prepare hol-
cookie sheet and brush all sides with melted then sprinkle with Parmesan
landaise sauce according to package directions. Once
cheese. If serving as an appetizer, cut each one in half then fake for 10-12
chicken cooks, arrange breasts on plates; sprinkle each
minutes at 400 degrees. To bake whole, reduce oven to 375 degrees and
breast with a 1/4 cup of cheddar cheese, then arrange 4
bake for 12-16 minutes or until desired browning has occurred. Serve hot or
spears of asparagus across the top of breast and drizzle the
cold.
sauce over each breast just before serving.

Approximate servings per recipe: 16 (whole) Approximate servings per recipe: 4.

‘Ah-sparagus’ Au Gratin Preheat oven to 325 degrees. Coat a 1 1/2-quart casserole or 4 - 6 indi-
Prep Time: 10 minutes; Cook Time: 20 vidual ovenproof ramekins with cooking spray and set aside. In a
minutes; Total Time: 30 minutes medium stockpot over medium heat, bring milk and butter to a boil then
Cooking spray season with salt and pepper, to taste. Meanwhile, slice potatoes into
1 1/2 cups milk 1/8-inch thick rounds. When milk reaches a boil, drop slices into milk.
2 tablespoons unsalted butter Add garlic, bring to boiling then reduce heat to medium low; simmer,
Sea salt and black pepper, to taste partly covered with a lid 8 minutes. Add asparagus and simmer 4 min-
3 large potatoes, peeled utes more. Add red pepper and simmer another minute. Pour half the
2 cloves garlic, pressed potato mixture into prepared casserole, filling casserole halfway OR di-
8 ounces fresh asparagus, chopped in vide mixture among prepared ramekins, filling each halfway. Sprinkle
1/2-inch pieces with cheese, reserving 2 tablespoons for topping. Pour on remaining po-
1/2 cup diced red sweet pepper tato mixture and top with reserved cheese. Bake for 5 minutes, or until
4 ounces Swiss cheese, shredded heated through, and cheese melts.

Shoreline Page 15