Fresh veggies in the middle of winter? You bet. In downtown Apex, a group of about 20 vendors offers local produce year-round. In January, customers can find organic tomatoes, mushrooms, bok choy, radishes, lettuces, and other tasty greens that have been grown in nearby hoop-style greenhouses or through hydroponic farming. Besides produce, shoppers can purchase a spread of baked goods from Great Harvest Bread Company, sustainably sourced chicken and pork, and fresh seafood from Apex Seafood Market. There are also jams and jellies, kombucha, and, on the last Saturday of each month, $10 meals prepared with market ingredients by local chef Ana Tapioca.
Since April, the Apex market, a nonprofit organization, has operated as a drive-through. Customers can order items by noon on Thursday for a Saturday morning pickup. The market had to evolve quite a bit last year, says Alexis Jenssen, an operations manager, but it’s still a small, close-knit community of vendors: “The shoppers and people that come every single week know their farmers, and they know where their food is coming from.”
Hikers can access Grandfather Mountain State Park from one of two trailheads: Profile Trail or Daniel Boone Scout Trail. photograph by Douglas Hurdle/douglashurdle.com
A new year often means a renewed desire to be active. Luckily, our state offers plenty of opportunities to get moving in nature: From Gorges State Park in the Blue Ridge Mountains to Jockey’s Ridge State Park on the Outer Banks, there are 41 beautiful places in the North Carolina State Park system. Make a day trip to a park near you or a New Year’s resolution to hike them all! (Use this checklist to visit all 41.)
Hoppin’ John, Our State-style. photograph by Matt Hulsman
A savory mixture of black-eyed peas, rice, and pork has graced Southern tables on New Year’s Day since the mid-19th century. There are many theories as to how this dish, which originated in West Africa, earned its name and its reputation for bestowing good luck on whoever indulged in a bowlful. We just know it’s mighty good. Here’s our recipe.
In North Carolina, spring brings the scent of fresh-cut grass and memories of helping Dad mow the lawn.
Nostalgic burger joints are like time machines, delivering something extra special that keeps us coming back.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.
