Today we’d like to introduce you to Abby Schilling.
Abby, let’s start with your story. We’d love to hear how you got started and how the journey has been so far.
My grandfather started the farm in Saint Joseph, Michigan in the 1940’s and my parents bought it from him in 1980. Growing up on the farm in Southwestern Michigan, I always loved working both on the farm and in Chicago, where we sold the fruit and vegetables we grew. From a very young age, I would get up at 3 am to make the two-hour drive into the city with my father to farmers markets where I sorted, packed and sold our products.
At that time, we attended the Lincoln Square, Lincoln Park, and Daley Center farmers markets. My father also started selling to chefs in the city. Once he learned he could sell more product by delivering it directly to restaurants, that is what he did. I remember we would have to leave the farm extra early to deliver to restaurants such as Frontera Grill and Shaw’s Crab House before heading to the market.
This is what my summers consisted of as a child, teen and young adult. It wasn’t until after college at Michigan State University that I had any other job. I received my degree in Communications from MSU and moved to Chicago after graduation. I worked in sales for JC Decaux but still worked at the markets on the weekends in the summer. After a year, I changed career paths and attended graduate school at Wayne State University in Detroit and received my Masters in Social Work. I worked as a school social worker back in Southwestern Michigan for a year, but my path changed again upon meeting my future husband. Mark, a 4th generation farmer, and I were set up by friends.
After dating only briefly, we knew we were meant for each other. Our only challenge was our opposite work schedules. Mark’s off-season was the winter and mine the summer. At that same time, my dad’s farming business was expanding and he offered for me to work for him full-time. It was perfect timing. I was able to get back to my farming routes while utilizing skills I learned in both undergraduate and graduate schools. I was also able to help out my father further grow his business, as well as have the same schedule as my now-fiancé.
After getting married, Mark and I were both working for our families’ farms and decided we needed something of our own. We bought a part of his family’s homestead, which had been in the family for over 150 years. We formed the Schilling Homestead, LLC as well as Hawkeye Farms, LLC and started growing tart cherries and 6 different varieties of apples. A year later, we purchased Mick Klug Farm from my parents.
Currently, we attend six farmers markets in Chicago, make deliveries to restaurants and wholesale customers five days a week, and farm over 270 acres of many different varieties of fruit and vegetables. We have a three-year-old daughter and one-year-old son.
Great, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
In agriculture, nothing is a smooth road, mainly because so much is out of your control. Mother Nature dictates crop yields, fruit quality, market sales, etc. There is always a risk of losing money each season. Another struggle has been time. There’s just not enough of it in a day!
Having enough time to dedicate to raising my children, maintaining relationships with friends and family, and farming will always be difficult. However, looking back at the long process of becoming a female business owner, I wouldn’t change the road I took. Each struggle and success was a learning experience.
Alright – so let’s talk business. Tell us about Mick Klug Farm – what should we know?
Currently, we farm over 270 acres of many different varieties of fruit and vegetables, attend six farmers markets in Chicago, and make deliveries to restaurants and wholesale customers five days a week, We specialize in growing high-quality fruit and vegetables using sustainable farming practices. We cater to the consumers’ wants, whether that be growing a specific variety of apple that our market customers are requesting, or harvesting a particular fruit at a specific ripeness and delivering it to a chef in the city.
I am most proud of those relationships that have formed from fulfilling our customers’ requests and getting to know them. It is a pretty amazing thing to be able to grow the food people eat, and get it to their back doors within a couple of days of harvesting it. What sets us apart from others is the quality of our products, and the attention we pay to our customers’ wants and needs.
Is there a characteristic or quality that you feel is essential to success?
Above anything else, a strong work ethic is most important to our success.
Contact Info:
- Website: www.mickklugfarm.com
- Phone: 773-729-0255
- Email: mdklugfarm@gmail.com
- Instagram: mickklugfarm
Image Credit:
J. Lynne Photography
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