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!
​We offer Carry Out Food Only.

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 beef for sale. 

Cooked Meals

We are serving meals in Wednesday from 3-7, Saturday 10-4.   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!

HOURS:
WEDNESDAY 3-7 
SATURDAY 10-4  (lunch food 11-4)
N7705 METROPOLITAN RD FELCH
906-221-5937
Slagle’s Saturday Breakfast Sandwich- Applewood bacon, with our farm raised chicken egg, American cheese served on a toasted English Muffin. Bacon Sandwich with 2 hash brown wedges for $7.50
Build Your Own Salad- iceberg lettuce topped with the choice of the following toppings: croutons, red onions, mushrooms, tomatoes, sun dried tomatoes, black olives, bacon crumbles, and/or banana peppers Choice of one cheese: sharp cheddar, blue cheese crumbles, Monterey jack mix, or Asiago cheese.  Choice of dressing: homemade Ranch, Caesar, or Italian. This is made in the large TO-GO containers. $10 Add grilled chicken for $2
 
**All sandwiches and wraps come with a choice of seasoned waffle fries, seasoned steak fries, homemade Seasoned French Fries, tater tots, sweet potato fries (sweet or savory), 3 hashbrown wedges, or iceberg side salad.

The Fence Post-⅓# prime rib burger served on a toasted brioche bun topped with sautéed smashed garlic cloves, bleu cheese crumbles, bacon, ketchup, and mustard $12

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, chipotle or BBQ sauce. $12

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. $12

The Rooster-a grilled or crispy chicken breast on a toasted brioche bun, then topped with cheddar cheese, bacon, onion strips, homemade BBQ sauce. $12

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. $12

Nordic Chicken Sandwich- a grilled or crispy chicken breast on a toasted brioche bun, American Cheese, pickles, lettuce, tomato, and mayonnaise. $12

Shrimp Basket- 12 breaded shrimp served with cocktail sauce. $10

Hippie Chicken Sandwich-a grilled chicken breast topped with sauteed onions, mushrooms, and provolone cheese on a toasted brioche bun. $12

Fish Sandwich- deep fried and served on a brioche bun with the option to add mayonnaise, tartar sauce, lettuce, and tomatoes. Option to add American Cheese $11

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

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, and homemade BBQ sauce. $12

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

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

Classic BLT- Applewood Bacon, mayonnaise, lettuce, tomato on toasted bread with a choice of side. $10

We no longer cook pizzas, but offer them frozen. 

14” thin/hand tossed or 12" cauliflower crust cheese pizza- $15
1 topping pizza- $17
2 topping pizza- $18
3 topping pizza- $19


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. -$20
Barnyard Meaty Pizza- Pepperoni, Italian sausage, ham, and bacon-$20
Greenhouse Veggie Pizza-Red and green peppers, onions, fresh mushrooms, sun dried tomatoes, and black olives-$20
Loaded Slagle Style-Pepperoni, Italian sausage, red and green peppers, fresh mushrooms, and onions- $20
 
ALSO, A NEW 12" THIN CRUST- $3 CHEAPER THAN 14" OR 12” CAULIFLOWER CRUST
 
We also make frozen pizzas about every other week and take special orders and reserve them until you come pickup.
 
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, and Sun Dried Tomatoes



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!

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Recent News

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.

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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.”

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Farm-fresh pizza: Slagle’s in Felch tosses it up with commercial kitchen addition
BUSINESSJUN 30, 2021
BETSY BLOOM
Managing Editor
bbloom@ironmountaindailynews.com

Betsy Bloom/Daily News photos ASHLEY STEINBRECHER MAKES “Barnyard Meaty” pizzas — they have pepperoni, Italian sausage, bacon and ham — Thursday in the commercial kitchen at Slagle’s Family Farm in Felch Township. Thursdays are used to prepare foods such as pizza and sausage for sale from the freezers.
FELCH TOWNSHIP — A new commercial kitchen has created a number of new opportunities for Slagle’s Family Farm.
Homemade pizzas and sausage. Meals by order on Wednesdays and Saturdays. An array of soaps, lip balms and other novelties made on site by Jennifer Slagle, who runs the farm along with her husband, Jason.
“We’re diversified,” Jennifer Slagle said, rather than relying too much on one area of production.
The 2,800-square-foot commercial kitchen and other renovations have helped convert the former Steinbrecher potato warehouse at N7705 Metropolitan Road in Felch Township into a business that’s part restaurant, part gift shop, part custom meats store along with fresh produce in season.
In 2017, the Slagles secured a $84,110 Rural Development Fund Grant from the Michigan Department of Agriculture and Rural Development that, along with their own investment, allowed them to remake a building that once housed livestock into a workspace that could be used year-round.
A DISPLAY OF the many varieties of cocoa butter Mama Bear’s Soap that Jennifer Slagle makes at Slagle’s Family Farm. The building at N7705 Metropolitan Road in Felch Township has a merchandise area highlighting the soap and other items the Slagles make on site.
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, jams and other products made with its home-grown fruit and vegetables.
They also now have a takeout menu of prime rib burgers, chicken and fish sandwiches, wraps, even a shrimp basket they prepare on Wednesdays and Saturdays. On most Saturdays, they’ll add a special item, often something done in the smoker, such as beef brisket this past week or pulled pork.
The farm is open on Thursdays as well but devoted to preparing items to stock the freezers or custom orders. Some weeks it’s pizzas, with sauce made from tomatoes grown on the farm. On others, it’s cranking out sausage and “Yooper” and jalapeno cheddar brats.
Thursday, the kitchen team — Jennifer Slagle; her daughter, Lauren; and Ashley and Mollie Steinbrecher — were assembling pizzas that ranged from “Barnyard Meaty” to “Greenhouse Veggie,” available on a thin or hand-tossed crust or a gluten-free cauliflower crust.
They’ll put together about 30 pizzas in a prep session, all of which reliably sell out, Jennifer Slagle said.
For now they don’t have the license to cure meats, so don’t produce their own bacon, hams or pepperoni.
But they do have a number of farm-raised meats — beef, lamb, pork, chicken, turkey — some from their own stock.
They’re raising about 40 pigs, along with chickens, ducks, geese and seven head of cattle right now. They used to have sheep but ended that in January, though they still have lamb and even gyro meat in the freezer.
The shift to more kitchen work has meant adjusting other parts of the operation. The Slagles decided this summer not to participate in regional farmers markets, which had been a staple of their business in the past. The time needed to pack and set up the booths in Marquette or Escanaba just proved too much, Jennifer Slagle said.
Customers now seem willing to come to them. “We’re kind of getting to know enough people in the area that it’s a nice little drive,” she said.
She also coordinates by email to deliver pizzas or other orders to Iron Mountain when she has another reason to go to town.
While they reduced what they planted in the field in half as well, they still cultivate about 6 acres of vegetables and fruit, so should have plenty of fresh produce to offer when ready — except strawberries, which got nipped by the late cold snap. They’re still waiting to see if their 400 blueberry bushes will yield any fruit this summer.
They finally got the last of the plants she started — her favorite part of farm life, she said — in the ground this past weekend.
The kitchen building also has a display of Jennifer Slagle’s Mama Bear products, made on site. The cocoa butter soaps come in more than 100 scents; she offers an unscented version as well that contains goat’s milk, along with glycerine and liquid soaps, aftershave, shave sticks and lip balm.
They had hoped this year to add a new greenhouse for selling plants on site but it didn’t come together in time, though the frame is in place. They do expect to have it ready for next year.
The Slagle’s Family Farm building at N7705 Metropolitan Road in Felch Township is open 3 to 7 p.m. Wednesdays, 10 a.m. to 2 p.m. Thursdays and 10 a.m. to 4 p.m. Saturdays. To order or for other information, call 906-221-5937.
Betsy Bloom can be reached at 906-774-2772, ext. 240, or bbloom@ironmountaindailynews.com.

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