First look at the FreshFarm Market at CityCenter DC

Tuesday felt more like a day designed for hibernating next to an AC unit, not sweating through your work clothes on the concrete sauna that was downtown Washington. But Tuesday also marked the debut of FreshFarm Markets' latest bazaar of local produce and prepared comestibles: the CityCenter DC market, adjacent to that land-locked luxury liner of a development with the same name.

FreshFarm Markets opened its 13th area farmers market Tuesday at CityCenter. (Tim Carman)
FreshFarm opened its 13th market Tuesday at CityCenter DC. (Tim Carman/The Washington Post)

Word was the weekly collection of stalls would mirror the FreshFarm Market by the White House, serving more as an outdoor feed trough than a farmers market. True to predictions, most of the dozen or so vendors along a semi-shady stretch of sidewalk next to New York Avenue NW were hawking prepared foods: sandwiches, cold soups, kettle corn, Chinese dumplings, charcuterie, salads, lemonades (thank God!), breads and more sandwiches. (But no Frenchie's, which won't debut at the market until next Tuesday.)

If those options weren't enough, one enterprising mobile vendor, the Red Hook Lobster Pound DC truck, decided to pull up to a nearby curb and feed off the action, serving its custom-made BLTs: bacon, lobster and tomato sandwiches. Lunch is a cutthroat business in downtown Washington.

Below is a photo roundup of the CityCenter DC market's debut.

Cheryl Strasser of Cowbell Kitchen has slowly expanded her business from a humble trailer in Leesburg to a farmers market regular. Tuesday, she was selling pressed sandwiches (such as a ham, provolone and chow-chow panino) as well as homemade Poptarts (the flaky, salty strawberry pocket was filled with Strasser's own jam). (Tim Carman/The Washington Post)
Cheryl Strasser of Cowbell Kitchen occasionally wanders away from her humble food trailer in Leesburg to sell pressed sandwiches (such as a ham, provolone and chow-chow panino) and homemade Pop-Tarts (the flaky, salty strawberry pocket was filled with Strasser's own jam) at farmers markets. (Tim Carman/The Washington Post)
What's a farmers market these days without kettle corn, and Capitol sells some delightfully original flavors. (Tim Carman/The Washington Post)
What's a farmers market without kettle corn? Capitol sells delightfully original flavors. (Tim Carman/The Washington Post)
The cooks with Pinch Dumplings were feeling the heat at least two different ways on Tuesday afternoon. (Tim Carman/The Washington Post)
Cooks with Pinch Dumplings were feeling the heat at least two ways on Tuesday. (Tim Carman/The Washington Post)

(More from The Post: A new Tuesday lunch option at FreshFarm Market at CityCenter DC)

Barajas Produce were among several farmers represented at this prepared-foods heavy market. (Tim Carman/The Washington Post)
Barajas Produce from Montross, Va., is one of several farmers at the market. (Tim Carman/The Washington Post)
Denise Hicks, the chef and founder behind Postmodern Foods, ran out of her vegan, mostly raw-vegetable items, but she did offer me a sample of a "massaged kale salad" with raw soaked almonds, raw soaked pumpkin seeds, onions, olive oil, lemon juice, coriander and other ingredients. It was, in a word, sensational. (Tim Carman/The Washington Post)
Denise Hicks, chef and founder of Postmodern Foods, ran out of her vegan, mostly raw-vegetable items, but offered me a sample of her "massaged kale salad" with raw soaked almonds, raw soaked pumpkin seeds, olive oil, lemon juice, coriander and other ingredients. It was, in a word, delicious. (Tim Carman/The Washington Post)
Andrea Langworthy produces a variety of raw and flavored honeys as well as beeswax candles from her Banner Bee stand. (Tim Carman/The Washington Post)
Beekeeper Andrea Langworthy sells a variety of raw and flavored honeys as well as beeswax candles from her Banner Bee stand. (Tim Carman/The Washington Post)
Full Cellar Farm in Jefferson, Md., was selling the most gorgeous squash blossoms, among other produce. (Tim Carman/The Washington Post)
Full Cellar Farm from Jefferson, Md., had fresh, O'Keefe-esque squash blossoms for sale. (Tim Carman/The Washington Post)
SouperGirl offered a trio of soups for market shoppers, including a beet gazpacho and a tomato gazpacho. (Tim Carman/The Washington Post)
SouperGirl offered a trio of soups, including two cooling bowls: beet gazpacho and tomato gazpacho. (Tim Carman/The Washington Post)
Urban Butcher in Silver Spring offered tastings of its housemade charcuterie. (Tim Carman/The Washington)
Urban Butcher in Silver Spring offered free tastes of its house-made charcuterie. (Tim Carman/The Washington)
Raynold Mendizabal, owner of Urban Butcher in Silver Spring, adopted a multicultural look to beat the heat: A Scottish kilt and a Jimi Hendrix T-shirt. (Tim Carman/The Washington Post)
Raynold Mendizabal, chef and owner of Urban Butcher, adopted a multicultural look to beat the heat: A Scottish kilt and a Jimi Hendrix T-shirt. (Tim Carman/The Washington Post)

(More from The Post: Mountains of meat at Urban Butcher)

Julie Stinar with Evensong Farms had the right idea: She was serving up large glasses of Urban + Ade, fresh squeezed lemonades infused with herbs (urban being a clever pun on the little leafy things) grown on her farm. (Tim Carman/The Washington Post)
Julie Stinar with Evensong Farms had the right idea: serving up glasses of Urban + Ade, freshly squeezed lemonades infused with herbs ("urban" being a pun on "herbs") grown on her farm. (Tim Carman/The Washington Post)
Black Rock Orchard from Carroll County, Md., was selling heirloom tomatoes. (Tim Carman/The Washington Post)
And finally: tomato porn from Black Rock Orchard in Carroll County, Md. (Tim Carman/The Washington Post)

More from the Post: How the farmers market became a dining destination.

FreshFarm Market at CityCenter DC, 10th and I Streets NW (Metro: Gallery Place or Metro Center). 202-362-8889. www.freshfarmmarkets.org.

Tim Carman serves as the full-time writer for the Post's Food section and as the $20 Diner for the Weekend section, a double duty that requires ingesting more calories than a draft horse.
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