Weather, Environment and Cultural Traditions Shape Agriculture in Michigan’s Upper Peninsula
In partnership with: Michigan Department of Agriculture & Rural Development
Food and agricultural production in the Upper Peninsula require adaptability, commitment and a strong work ethic. With long winters and short growing seasons, the U.P. offers particular challenges but also unique opportunities for those willing to pursue them.
Digging Deeper
The Johnson family has been growing potatoes in the U.P. for nearly a century. Dale and Rodney Johnson’s grandfather planted the first potato crop in 1934 on Johnson Brothers Farm in Sagola. The family farm has been growing ever since.
The brothers are joined by the next generation of the family, Rodney’s children, in planting more than 300 acres of potatoes. The family grows russet seed potatoes, which they sell to other commercial growers across the Lower Peninsula, Minnesota and Wisconsin.
“Growing potatoes in the U.P. is different than other areas because the season is so short,” Dale Johnson says. “It’s a great place to grow certified seed. Planting late and harvesting earlier than other places makes a strong seed. We don’t see the insect pressure as much either, and we have a good place to store them since it cools off early here.”
Johnson’s favorite part about growing potatoes is the harvest season. “You worked all year, watered them, cared for them, then you can finally run the harvester through the field and watch the trucks fill up,” he says.
See more: Michigan’s Farmers Markets Have a Storied Past and a Bright Future
U.P. Delicacies
As the name of their business implies, Dan and Cindy Sarazin focus on producing products that are distinctive to this part of the state. The couple owns and operates U.P. Foods in Lake Linden, where they make jams, jellies, canned goods and Finnish cheese. One of their most popular jams is thimbleberry jam, made from a delicate wild berry that grows only in the northernmost part of the U.P.
“I would say we are the largest commercial supplier of thimbleberry jam,” Dan Sarazin says. “All our recipes are family recipes. We make everything in small batches so as to not alter the flavor of the products.”
The Sarazins learned how to make Juustoa cheese from area families. This squeaky Finnish cheese is baked, flipped, then broiled.
“We are the only licensed Juustoa cheese producer in Michigan,” Sarazin says. “It took us time to perfect the recipe, but we had great teachers.”
U.P. Foods products are available in many retail stores and gift shops throughout the state.
Something for Everyone
Diversity is key for Jason and Jennifer Slagle. The couple owns Slagle’s Family Farm in Felch. The farm was built from scratch in 2008 as a way to make additional income. What began as selling produce at the local markets grew rather rapidly.
“We sold out every time we went to markets,” Jason Slagle says. “So, then we decided, let’s get some chickens, cows and pigs. Every year we have grown.”
Today the farm grows produce, a pumpkin patch, cut flowers, meats and more, as well as producing maple syrup and honey.
See more: Michigan Farm to Family Connects Consumers to Farm-Fresh Food
In September 2020, the family opened a kitchen on the farm thanks in part to a Rural Development Fund grant from the Michigan Department of Agriculture and Rural Development. They serve meals featuring ingredients grown and raised on the farm, such as sausages, pizza, soup and more.
The kitchen offers a source of winter income for the Slagles, as well as a way to connect with others.
“I like talking to the people, and Jason loves to cook,” Jennifer Slagle says. “The grant was a great thing for us.”
About the Farms
Johnson Brothers Farm
Location: Sagola
mipotato.com/choose-michigan/johnson-brothers
Slagle’s Family Farm
Location: Felch
U.P. Foods
Location: Lake Linden
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Thank you for featuring our farm in your article about farming in the Upper Peninsula. Clean water and clean air make delicious food possible.