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THE<br />
LOWDOWN<br />
PSFH’S YEAR-ROUND ITEMS include<br />
vegetables, fruit, dairy, cheese, eggs, meat,<br />
fish and poultry, as well as honey, mushrooms,<br />
a variety of nuts and cut flowers.<br />
The Hub works only with local Washington<br />
farms and ranches that can legally sell their<br />
raw and value-added agricultural products<br />
commercially—and many producers carry<br />
USDA Organic or other third-party certifications,<br />
too.<br />
Tim Terpstra, vice president on the PSFH<br />
board of directors and farm manager at<br />
Ralph’s Greenhouse, one of the biggest Hub<br />
contributors, explained how the system<br />
benefits everyone. “The unique thing,” he<br />
explained of the weekly online fresh sheets<br />
that connect wholesale buyers to dozens of<br />
farmers, “is that instead of restaurants making<br />
ten calls to ten different farms, they get<br />
one invoice and write one check. It’s a oneshot<br />
deal.” He added that, although an easy<br />
drop-down menu appeals to many, PSFH<br />
reps are also happy to chat with chefs wishing<br />
to customize orders.<br />
THE IMPACT<br />
In the end, the online ordering system saves<br />
wholesalers time on sourcing local, fresh food<br />
and helps farmers save time chasing paperwork<br />
and delivering (by using one aggregation<br />
site). Added bonus: Products often get delivered<br />
within twenty-four hours of being<br />
picked, guaranteeing delightfully fresh<br />
flavors.<br />
FROM TOP Tim Terpstra is on the PSFH board. Silva Family Farm's<br />
strawberries are sold to restaurants all over the region.<br />
52 | FALL <strong>2017</strong><br />
<strong>ontrak</strong>mag.com
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