Mother Earth Produce is expanding. Co-owners Graham and Andrea Duvall began their delivery service in 2012 to give people who have to shop off-hours access to local, fresh food while supporting local growers and processors. Working out of a warehouse in South Asheville, the business grew to include 25 suppliers and 400 customers in North and South Carolina. The new 3,000-sq-ft facility, with potential for increasing deliveries to 15,000 a week, is located in a West Asheville 30-acre sustainable business hub known as Smith Mill Works. The location has several vintage glass greenhouses that were used to grow food during World War II. After the war, it was used as a nursery, and then it was abandoned to the weeds for 14 years before Michael Klatt rediscovered it in 2015. He was seeking a place for his mushroom business, Asheville Fungi, and when he saw the plot, he thought it would be a nice place to mix a lot of similarly-minded businesses to try to realize new synergies. Sunburst Chef & Farmer now operates out of one of the greenhouses and supplies Mother Earth Produce with 600-700 heads of lettuce a week. Graham Duvall believes it will be essential to co-create up and down the supply chain if local producers are going to be able to compete with economies of scale.