On the menu at District Kitchen: A farm stand

(Scott Suchman/For The Washington Post)
(Scott Suchman/For The Washington Post)

The chef at District Kitchen in Woodley Park is turning some of his tables over to some of his farmers beginning July 19, an amenity he hopes to offer customers at least through the summer.

“I like farmers,” says Drew Trautmann, whose sources are expected to show up with sweet corn, heirloom tomatoes, cherries, peaches and herbs for sale on the restaurant’s 30-seat sidewalk patio beginning around 10 a.m. on Friday and Saturday. “I’ve promised them lots of foot traffic,” he cracks. (District Kitchen sits mere steps from a Metro stop.)

An affection for the folks who grow his food isn’t the sole reason for hosting a weekend market, says Trautmann. “Woodley Park doesn’t have a lot of [grocery] stores.”

Along with produce and perhaps dairy products from his suppliers -- including Mennonite farmers from Bounty Hill Farms in Pennsylvania's Mercersburg Valley -- items from District Kitchen’s kitchen will be available. Trautmann plans to peddle scones, muffins, a twist on scrapple and popsicles in such intriguing flavors as rhubarb-chamomile and blueberry buttermilk. Coffee and house-made sodas will be sold, too.

If the weekend market takes off, Trautmann would like to see it continue “until they run out of stuff. I definitely love my roots and cheeses!”

Weaned on a beige buffet a la “Fargo” in Minnesota, Tom Sietsema is the food critic for The Washington Post. This is his second tour of duty at the Post. Sietsema got his first taste in the ‘80s, when he was hired by his predecessor to answer phones, write some, and test the bulk of the Food section’s recipes. That’s how he learned to clean squid, bake colonial cakes and distinguish between nutmeg and mace.
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