Now in its second year, the program offers customers the fresh-picked benefits of a local farm stand but in their local Kings supermarket. The program delivers locally grown fruits, vegetables and herbs to its produce section within 24 hours of being picked.
The chain’s website, kingsfoodmarkets.com, updates customers on which products are available any given week and also offers recipes for what to do with them.
“I can even tell consumers when the truck is going to arrive at the store,” says Kneeland.
At some locations that have evening delivery, it is possible that produce can be in the ground at 6 a.m. and in homes in time for a late dinner.
At the Local Fresh 24/7 displays, Kings customers are greeted by baskets of asparagus, kale, chard, kohlrabi, beets and fresh herbs that stay on display for 24 hours, then are moved to the local produce section when the next shipment arrives.
Kings charges the same for these just-picked beauties as it does for traditionally shipped versions of the same produce.
As the local growing season progresses, the harvest of course changes. This summer look forward to heirloom tomatoes, squash, cilantro, lettuces, parsley, mint, radishes and spinach.
Kneeland came up with the idea after working for a New England-based supermarket chain for 26 years. There he became familiar with the non-profit group Red Tomato. The Massachusetts-based organization is committed to helping farmers better connect with consumers.
Red Tomato is not just a New England operation. The partnership between Kings and Red Tomato was instrumental in the success of “Local Fresh 24/7.”
“They match us,” Kneeland explains. “They go to the grower that matches up with what our strategy is, and the growers get a good price for their product.”
Red Tomato connected Kings with 8 to 10 small to mid-sized regional growers in New Jersey that can provide the quantity and quality of produce the store needs.
“We wanted to take our local program to the next level,” Kneeland says. “Time means freshness. Local produce—harvested yesterday, brought to the stores today. You can’t get any fresher than that.”
ASPARAGUS-LEEK PESTO
Courtesy of Kings Food Markets
Ingredients
10 Ounces Asparagus, washed and trimmed of woody stems
4 Ounces Leeks (roughly 2 Medium, light green & white parts only, carefully cleaned)
Olive Oil
Kosher Salt
Freshly Ground Black Pepper
¼ Cup Baby Spinach, packed & washed
2 Tablespoons Parsley, finely chopped
1 Teaspoon Garlic, poached and puréed (poaching instructions below)
PREPARATION
Heat the oven to 425 Degrees.
1. Have a sheet of aluminum foil ready for the leeks. Have a parchment-lined baking sheet ready for the asparagus.
2. Cut the leeks lengthwise in half, place them on the foil and drizzle them with olive oil. Season the leeks with salt and pepper. Wrap the leeks tightly in the foil and place the leeks in the oven to roast for 40 minutes. Remove the foil packet from the oven and open it carefully. Test the leeks to be sure they are soft. Set them aside to cool. Roughly chop the leeks.
3. While the leeks are roasting, arrange the asparagus spears on the baking sheet. Spray or brush the asparagus with olive oil and season them with salt and pepper. Roast the asparagus for 20 minutes or until a knife inserted into the thickest part of the stalk has no resistance. Remove the pan from the oven and allow the asparagus to cool. Roughly chop the asparagus.
4. In the work bowl of a food processor fitted with the steel blade, combine the leeks and asparagus. Add the spinach, parsley and the poached garlic. Process until a thick puree develops, scraping down the side of the bowl as necessary. Drizzle in enough olive oil (up to 3 tablespoons) to thin the puree. Taste for seasoning and add salt and pepper as needed. Set aside or refrigerate until ready to use. The pesto can be made 2 days ahead.
To poach garlic: Peel a whole head of garlic, or buy pre-peeled cloves. Using a very small saucepan, cover the bottom of the pan with the garlic cloves. Pour olive oil over the cloves to cover them. Place the pan on the stove and heat until the oil begins to simmer. Reduce the heat to low and poach the garlic until it turns a golden brown and is very soft when pierced with a fork. Cool completely and store in the refrigerator. This will keep for a month in the refrigerator. Do not discard the oil. It can be used for cooking and vinaigrettes.
SUZANNE ZIMMER LOWERY is a food writer, pastry chef and culinary instructor at a number of New Jersey cooking schools. Find out more about her at suzannelowery.com.