Purchase a ticket and check the you-pick session hours, then visit this beautiful 26-acre farm when the flowers start blooming in late April through July. You’ll meet owners and veterinarians Cindy Stubbs and Paul Frank at the barn, where they’ll supply you with a basket and scissors. Spend your time wandering from flower patch to flower patch — and don’t forget to greet the horses, miniature donkeys, and chickens! You can even explore a variety of trails and bring a picnic. When you’ve filled your basket, head back to the barn to get your flowers wrapped for the journey home.
fireflyfarmnc.com/upick-flowers
Lady Luck Flower Farm grows a wide variety of flowers, including dahlias, tulips, and peonies, with a special emphasis on beautiful plants that also provide food or medicine, like lavender and echinacea. photograph by Tim Robison
On 10 rolling acres in the Big Sandy Mush Valley, Lady Luck grows a wide variety of flowers, including dahlias, tulips, and peonies, with a special emphasis on beautiful plants that also provide food or medicine, like lavender and echinacea. Lady Luck hosts workshops, farm dinners, and several community picking days throughout the season. Couples can also book “private pickings” and choose their own flowers in the days before their wedding.
(828) 515-185
ladyluckflowerfarm.com
This farm was passed down from one of the owners’ grandparents, who raised cattle and tobacco. Today, you’ll find flowers grown with no harsh chemicals. The you-pick season begins in April, when the tulips are in bloom, and runs through October. Depending on the month, you might see poppies, snapdragons, ranunculus, larkspur, marigolds, cosmos, zinnias, and much more. Running on an honor system, you’ll find buckets with water, pruners, instructions, and a cash box on-site. There’s even a covered shed, perfect for pick-your-own parties.
theneverendingflowerfarm.com/youpick-flowers
Whether you need flowers for your wedding or the kitchen table, Flying Cloud Farm provides buckets to fill with fresh blooms. photographs by Tim Robison
Flying Cloud is a floral wonderland from spring through fall, its soil bursting with daisies, dahlias, sunflowers, marigolds, and zinnias. From July through October, you can visit the farm to pick your own bouquets by the bucket; the blooms are especially popular for weddings. And psst … flowers have the best vase life if cut in the morning or late evening and put directly into water.
(828) 768-3348
flyingcloudfarm.net
This small farm believes in the simple joy of flowers, and in late spring, opens to the public on special you-pick days. Be sure to check the schedule, then load up a bucket with snapdragons, bee balm, zinnias, cosmos, sunflowers, celosia, eucalyptus, and more. Just don’t forget to bring a vessel to take them home in!
(704) 609-2484
pocketofpoppies.com
Carrie McCann started growing and arranging flowers for weddings when a neighbor’s daughter got married. photographs by Anagram Photo
For years, Carrie McCann planted flowers simply because she liked them. After she and her husband, Bill Brown, retired a decade ago, they gradually grew more and more blooms until they decided, “Let’s sell them!” Now, during the main cutting season that runs from June through September, you can make a reservation to visit Carrie and Bill’s cut-your-own flower garden. But reserve a time during their special spring session, too, which runs through April and features thousands of tulips. Be sure to bring a pair of clippers and a sun hat.
(919) 644-0654
fernrockfarm.com/cut.shtml
There are plenty of pretty flowers starting in the spring, but come July, the biggest attraction at this sweet farm is sunflowers. In the summer, frolic through a field of yellow sunshine, fill a bucket, and snap some pictures. But stop by in October, too, to pick a bouquet of red, orange, and yellow cosmos and zinnias — and a pumpkin.
dogwoodfarmsbelewscreek.com/flowers
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.
