ontrak_autumn_2017_new

RALPH'S
GREENHOUSE
TERPSTRA, NOW IN HIS FIFTEENTH SEASON with Ralph’s
Greenhouse, has been involved since The Hub’s beginning. He remembers
taking a few cases in a minivan to sell under the overpass
and thinking, “This is cute.” In fact, Ralph’s Greenhouse initially
made so little money that he admits, “I wouldn’t tell [my boss] how
inefficient it actually was.” Although he’s always supported the idea,
Terpstra never thought the concept would take off. “Unfortunately,
you can’t run a business purely off fuzzy, warm feelings,” he said.
“You need an economic return.”
Thankfully, though, hopeful advocates stuck it out and have
watched the program grow ever since. “How cool is it,” Terpstra said,
“that now it’s become a meaningful, helpful outlet for producers?
FROM LEFT Workers harvest vegtables
at Ralph's Greenhouse. An assembly line
processes the produce by hand.
They’re getting paid, and the best part is they’re selling into the local
food shed.”
Terpstra credits customers’ consciousness and awareness for driving
the growing demand for local and organic goods. “It’s really cool to see
that people do care,” he said. “Customers, restaurants and chefs are interested
in buying and eating local, but it’s not always easy to do. The
idea is for us to make it easier.”
“It’s been really fun to see some of the others we work with grow with
us,” Terpstra said, praising producers who previously sold only at farmers
markets and now enjoy a taste of the wholesale world. He
also loves knowing where his team’s hard work is going—and
seeing the fruits of their labor on menus around town.