Check us out on Facebook or email us!

Our Commercial Kitchen is Now Open! 
Slagle's Family Farm is now utilizing our commercial kitchen at N7705 Metropolitan Rd. Let us do the cooking for you!

slagles_farm_menu__4_.docx
File Size: 2110 kb
File Type: docx
Download File
slagles_farm_menu__5_.pdf
File Size: 2533 kb
File Type: pdf
Download File

Meat Shop

Slagle's Family Farm is now making our own custom sausages and selling meat at our farm store. We have farm raised pork and lamb, and also have beef for sale. 

Cooked Meals

We are serving Pizza on Monday 3-7, meals on Wednesday from 3-7 and Saturday from
​10-4. Watch Facebook to see what we are cooking or call 906-221-5937. You can stop in and order or you can preorder to minimize wait time by calling. 

Processing our Produce

We are now licensed and able to process our produce and make great products for your family to enjoy such as spaghetti sauce, chili sauce, baked goods, and soon meals for you to cook at home.
Picture
Our Farm Store and commercial kitchen is located at N7705 Metropolitan Rd, Felch, MI inside the big white pole barn. 
(Please note it is not located at W4563 Hwy M69)
Note, we only operate to Carry Out food.
Here is the Google Maps link- https://goo.gl/maps/uU17E2WZ6HnpoxqG9
Picture
HOURS:
MONDAY 3-7 Pizza Night
WEDNESDAY 3-7 
SATURDAY 10-4  (lunch food 11-4)
N7705 METROPOLITAN RD FELCH
906-221-5937

Slagle’s Breakfast Sandwich-Available Saturday 10-4 only- our homemade Morning Edge Breakfast sausage patty or Applewood bacon, with our farm raised chicken egg, American cheese served on a toasted English Muffin. Bacon OR Sausage $5 Bacon and sausage $7, add 2 hash brown wedges for $1.50
 


**All sandwiches and wraps come with a choice of waffle fries, seasoned homemade fries, tater tots, sweet potato fries, or iceberg side salad**

The Haymaker-a ⅓# prime rib burger served on a toasted brioche bun topped with pepper jack cheese, bacon, chipotle sauce, jalapenos, lettuce, tomato, and onion. $12

The Slagle’s Farm Prime Special ⅓# Prime Rib Burger served on a toasted brioche bun, then topped with provolone cheese, sautéed onions and mushrooms. $12

Jason’s PB&J Burger-⅓# Prime Rib Burger topped with bacon, peanut butter, and homemade mixed berry jam $12

Back 40 Burger-⅓# prime rib burger topped with bacon and a farm fresh egg served on a toasted brioche bun, then topped with American Cheese, bacon, lettuce, tomato, raw onions, pickles, ketchup, and mustard. $12

The Bull Pen-⅓# Prime Rib Burger served on a toasted brioche bun, then topped with cheddar cheese, bacon, onion strips, homemade BBQ sauce. $12

Chicken Tenders-¾# of our chicken breast tenders served with a side of homemade ranch or BBQ sauce. $11

The Chicken Coop-a grilled or crispy chicken breast served on a toasted brioche bun topped with pepper jack cheese, bacon, chipotle sauce, jalapenos, lettuce, tomato, and onion. $11

The Rooster-a grilled or crispy chicken breast on a toasted brioche bun, then topped with cheddar cheese, bacon, onion strips, homemade BBQ sauce. $11

Grilled or Crispy Chicken Asiago Sandwich- a chicken breast served on a toasted brioche bun, topped with asiago cheese, bacon, lettuce, tomato, and homemade ranch. $11

Nordic Chicken Sandwich- a grilled or crispy chicken breast on a toasted brioche bun, American Cheese, pickles, lettuce, tomato, and mayonnaise. $11

Shrimp Basket- 12 breaded shrimp served with cocktail sauce. $10
Hippie Chicken Sandwich-a grilled chicken breast topped with sautéed onions, mushrooms, and provolone cheese on a toasted brioche bun. $11

Fish Sandwich- deep fried and served on a brioche bun with the option to add mayonnaise, tartar sauce, lettuce, and tomatoes. $10

Chicken Asiago Wrap- grilled or crispy chicken breast served on a 12in flour tortilla, topped with asiago cheese, bacon, lettuce or romaine, tomato, and homemade ranch. $11

Chicken Caesar Wrap-a grilled or crispy chicken breast served on a 12in flour tortilla with romaine, asiago cheese, and Caesar dressing. $11

The Rooster Wrap-a grilled or crispy chicken breast served on a 12in flour tortilla, then topped with cheddar cheese, bacon, raw red onions, lettuce or romaine, and homemade BBQ sauce. $11

Buffalo Chicken Wrap-a grilled or crispy chicken breast served on a 12in flour tortilla, hot sauce, blue cheese crumbles, romaine or lettuce, and tomato. $11

The Chicken Coop Wrap-a grilled or crispy chicken breast served on a 12 inch flour tortilla topped with pepper jack cheese, bacon, chipotle sauce, tortilla strips, jalapenos, romaine or lettuce, tomato, and onion. $11

Chicken Caesar Salad-chopped romaine topped with asiago cheese, croutons, Caesar dressing on the side, topped with grilled or crispy chicken. $11

Pizza Night Monday 3-7 
Starters
14” breadsticks with homemade pizza sauce-$13
14” breadsticks with melted cheese and homemade sauce-$14

Create Your Own Toppings: Italian Sausage, Pepperoni, Ham, Bacon, Chicken, Red peppers, Green Peppers, Red Onions, Banana Peppers, Jalapeno Peppers, Fresh Mushrooms, Black Olives, Pineapple, Fresh Spinach, and Sun Dried Tomatoes 
PIZZAS
14” thin/hand tossed or 12" cauliflower crust cheese pizza- $16
1 topping pizza- $18
2 topping pizza- $19
3 topping pizza- $20
Each additional topping $1 Extra Cheese $2
SPECIAL PIZZAS 
14” thin or hand tossed or 12”cauliflower
Chicken Bacon Ranch Pizza-Homemade ranch for the sauce with chicken breast, bacon, and red onions. -$21
Barnyard Meaty Pizza- Pepperoni, Italian sausage, ham, and bacon-$21
Greenhouse Veggie Pizza-Red and green peppers, onions, fresh mushrooms, sun dried tomatoes, and black olives-$21
Loaded Slagle Style-Pepperoni, Italian sausage, red and green peppers, fresh mushrooms, and onions- $21
Tostada Pizza 14” ultra thin crust is topped with refried beans, seasoned grass fed ground beef, blend of cheddar and jack cheeses, and chives. Topped with lettuce, tomato, onion, tortilla strips, and taco sauce $21. Add jalapeno or black olives for $1each Sour cream $.25 each

ASK ABOUT OUR DAILY SPECIALS WHEN AVAILABLE- FAJITAS, RIBS, PHILLY CHEESE STEAK SANDWICHES, SMOKED PORK, AND MORE!
We also have farm raised beef, pork, lamb, poultry, eggs, jam, and homemade soap!

Recent News

Picture
Slagle’s Family Farm opens commercial kitchen
Our Town Channing, Felch, Foster City, Hardwood and Sagola
BUSINESS
​SEP 29, 2020
BETSY BLOOM
Managing Editor
bbloom@ironmountaindailynews.com
FELCH TOWNSHIP — While this COVID-19-altered year would seem a difficult time to expand a business, the Slagles know how to carry on through adversity.
In 2017, Jennifer and Jason Slagle secured a $84,110 Rural Development Fund Grant from the Michigan Department of Agriculture and Rural Development to convert part of the old Steinbrecher potato warehouse at N7705 Metropolitan Road into a 2,800-square-foot commercial kitchen. Adding in their own funding, they expected to invest almost $118,000 on the project.
But taking that next major step at Slagle’s Family Farm had to wait after their son, Justin, was seriously injured in an ATV accident. Then Jennifer’s mother died in Ohio in September 2018.
Finally, the COVID-19 situation played havoc this year with lining up contractors to work on the kitchen, Jennifer Slagle said.
But everything finally came together earlier this month, when the Michigan Department of Agriculture inspected the new facility and “we passed with flying colors,” Jason Slagle posted Sept. 14 on Facebook.
The new commercial kitchen opened earlier this month that will allow the Slagles to widen the variety of products they can offer, much of it produced on the farm.
“It has been a long time in the making, with countless setbacks, years of burning the candle at both ends and many mountains to climb,” he said, “but we have finally achieved our dream.”
The commercial kitchen expands what the Slagles can do: processing meat — including making sausages and lunchmeats — and fruits and vegetables; canning salsas and sauces, pickles, baby foods and other products made with its home-grown fruit and vegetables; and preparing full meals a couple nights a week for takeout.
The meals already have been offered at the Felch Township and Iron Mountain farmers markets. Saturday in Iron Mountain, they served smoked pork loin sandwiches with homemade barbecue sauce, smoked mac and cheese with bacon, and cowboy beans.
The Slagles next hope to open a storefront at the Metropolitan Road location in November for selling their products year-round. They primarily in the past relied on community supported agriculture, or CSA, arrangements and farmers market sales.
The store would mean “we can make income in the winter,” Jennifer Slagle noted, adding, “we’re very excited.”

The Slagle family includes sons Cody and Justin and daughter Lauren, who still works in the business. Along with the Metropolitan Road location, they have a property at W4563 M-69 just west of Norway Lake Road where they make their home.
In addition to fruits and vegetables, the Slagles raise sheep, hogs, cattle, ducks, chickens and turkeys for meat, plus laying hens for eggs and goats to discourage predators.
They also have a vocal and friendly donkey who greeted customers Sunday as they opened their pick-your-own pumpkin patch on Metropolitan Road for the season. It drew a steady stream of customers despite being a gray day, including a couple and their son from out of town who came to do some grouse hunting, saw the sign and could not resist.
The patch has a stand for those who don’t want, or aren’t able, to walk the pumpkin field. Sunday’s selection included some bell peppers, watermelons and late sweet corn that had been picked that same day. Squash, gourds and cornstalks are available in the fields as well.
The pumpkin patch was closed Monday, but will reopen today from 1 to 5 p.m. For updates on what Slagle’s Family Farm has available, check their Facebook page at https://www.facebook.com/slaglesfamilyfarm/.
LAUREN SLAGLE OF Slagle’s Family Farm with some of the fresh-cut flowers she arranged to sell at a recent Iron Mountain farmers market.
 Picture
A growing operation Farm gets $84K grant for commercial kitchen
MAY 12, 2017
BETSY BLOOM
Managing Editor
bbloom@ironmountaindailynews.com
  • http://www.ironmountaindailynews.com/news/local-news/2017/05/a-growing-operation/
  • THE PEOPLE BEHIND Slagle’s Family Farm — from left, Cody, Lauren, Jason, Jennifer and Justin, plus their pet goats — at their home site off M-69 in Felch Township.The farm operation recently was awarded a $84,110 state grant to set up a commercial kitchen in a former potato warehouse they also own on Metropolitan Road. (Betsy Bloom/Daily News photo)FELCH — Things are growing at Slagle’s Family Farm.The agricultural business in Felch Township recently earned a $84,110 Rural Development Fund Grant from the Michigan Department of Agriculture and Rural Development toward converting part of the old Steinbrecher potato warehouse at N7705 Metropolitan Road into a 2,800-square-foot commercial kitchen. Owners Jason and Jennifer Slagle said they intend to use this new kitchen to process meat from animals raised on their farms, plus can their own pickles, salsas, baby foods and other products made with its home-grown fruit and vegetables.In Michigan, a commercial kitchen is required to produce such canned goods for retail sale, Jennifer Slagle explained. And while they still will have to send their animals to a licensed butcher for slaughter, they will be able to get the carcasses back in larger sections they then can custom-cut themselves, smoke or cure as they wish or grind into gourmet sausage. The Slagle family — which also includes sons Cody and Justin, 17 and 14 respectively, and daughter Lauren, 10 — now have farms at two locations, the one they acquired a few years back on Metropolitan Road and where they make their home at W4563 M-69 just west of Norway Lake Road. The home site has about 20 sheep, a couple good-sized goats to help keep predators away from the sheep, more than 100 free-range laying hens, pigs, noisy geese and one heritage-variety turkey that regularly spars with its reflection in any vehicle parked in the driveway. The Slagles also have set up a greenhouse and hoop shelter to jump-start plants, given the shorter Upper Peninsula growing season, and tap maples on the property for syrup. The potato warehouse has pigs and cattle along with a donkey, all of which will be relocated when the building is converted, the Slagles said. While required to provide a 30 percent match to the grant, they probably will spend about 40 percent more on the project, for a total investment of almost $118,000. They aim to have the kitchen done by the end of July, in time to use on this year’s crops, the Slagles said. A cold storage unit will be added as well. They already have planted another 5 acres in fruit trees — not just apples but peaches, plums, cherries and apricots — and 2 acres with asparagus. They also are transitioning to being fully organic, Jennifer Slagle said.“Every year we grow, expand some of our things … keep trying to build on what we’re doing,” Jennifer Slagle explained. Until now, the Slagles primarily have relied on community supported agriculture, or CSA, arrangements — they have 45 families signed up this year — and farmers market sales to generate most of the farm’s income. They also send some produce to the Marquette Food Co-op. This could allow them to do more farm-to-table and farm-to-school work, even supplying institutions that favor locally grown or raised food, the Slagles said. The variety of products they offer, too, should rise. “This kind of really broadens the horizon,” Jason Slagle said. They hope to reach a point of hiring four to five people in a few years, once the new kitchen and planted acreage gets up to full production. Also in the region, the Iron County Economic Chamber Alliance of Iron River gained a $22,140 Rural Capacity grant from MDARD in the same round of awards to set up the Iron County Tourism and Business Development Initiative, or TBDI. The group will use the grant to host a day-long economic summit tentatively set for Oct. 19, at a site to be determined, that will focus on the western U.P., said Erika Lindwall, chamber director. They hope to draw state officials from Lansing as well as experts in the region and state and federal lawmakers, Lindwall said. The next steps would be to form an economic and tourism plan for the future, Lindwall said, and to increase professional development opportunities for local businesses that brings in experts rather than requiring employees be sent away for further training. In addition, they have hired a local business to design a new, more comprehensive “one-stop”website to promote what the area has to offer, from reasons to visit to reasons to call Iron County home or set up a business there, she said. “It’s a significant and exciting opportunity to be awarded the grant,” Lindwall said. “We’ve got our work cut out for us.”MDARD awarded grants to 17 projects from among 73 proposals totaling more than $12.9 million. Eligible counties could have no more than 60,000 residents, with MDARD indicating preference would be given to projects in seven Upper Peninsula counties: Marquette, Alger, Delta, Menominee, Dickinson, Iron and Baraga. “We’d never applied for a grant before,” Jason Slagle said. “But knowing that (the preferences), I thought we had a decent shot.”