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Rose Acre to open Arizona egg operation this fall

by Farm Press Staff | Jun 06, 2016
Indiana-based Rose Acre Farms, the second largest egg producer in the U.S. with almost 2,000 employees in eight states, plans to open a new operation south of Bouse in La Paz County, Ariz. this fall.
The Bouse-area facility could eventually hire 80-100 employees in the farm’s first development stage.

“We’re very excited to have Rose Acre Farms in Arizona,” said Mark Killian, director of the Arizona Department of Agriculture (ADA).

“It’s an incredible facility that shows food safety is a priority," Killian said. "They’re able to keep the eggs safe while the chickens are free to move around in the cage free design.”

Killian and other ADA officials toured the Arizona egg farm on May 19 at the invitation of Rose Acre Farms and the La Paz Economic Development Corporation.

ADA says the building foundations are installed and the company is building the houses. Rose Acre Farms expects to produce eggs at the Lone Cactus Egg Farm.

“Rose Acre Farms will benefit all the people and businesses in La Paz County,” said Vincent (Skip) Becker, chief executive officer of the La Paz Economic Development Corporation.

“The tens of millions of dollars invested so far have already resulted in higher sales tax collections,” Becker said. “The greater impact is still to come when the facility’s open and 50 plus people have good jobs.”

Chips Everhart, Rose Acre Farm’s new projects coordinator said, “The people and the values in this area match the company to a tee.”

Rose AcreTM Recipe of the Month

Huevos Rancheros

        
          
Ingredients:
  • 4 large EGGS
  • 1 tsp.canola oil
  • 1/4 cup finely chopped onion
  • 1 small garlic clove, minced
  • 1 tsp.each ground cumin and dried oregano
  • 1/8 tsp.salt
  • 1 Tbsp. no-salt-added tomato paste
  • 1 Tbsp. roasted, diced green jalapeno pepper
  • 1 can (14 oz.) diced tomatoes, undrained
  • 4 small corn tortillas, approximately 6'' wide
  • 1/4 cup crumbled fat-free feta cheese
  • 1/4 cup coarsely chopped fresh cilantro
  • 4 lime wedges
  • black pepper to taste
Instructions:
  • HEAT oil in large nonstick skillet set over medium-high heat. COOK onion and garlic for 3 to 5 minutes, stirring often, or until softened. STIR in cumin, oregano, salt, tomato paste and jalapeno chilis for 1 minute or until combined. ADD tomatoes with juice; REDUCE heat to medium-low and SIMMER for 2 to 3 minutes or until slightly thickened. REMOVE skillet from heat and cover to keep warm.
  • BAKE tortillas in single layer on large baking sheet in preheated 400ºF oven for 7 to 10 minutes or until crispy.
  • For Sunny-Side Up, Over-Easy or Over-Hard Eggs: HEAT oil in large nonstick skillet over medium-high. BREAK eggs and SLIP into skillet one at a time. Immediately REDUCE heat to low.
  • COOK eggs for about 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. SERVE as is or FLIP eggs over carefully and COOK to desired doneness. SPRINKLE eggs lightly with salt and pepper.
  • SPOON warm sauce evenly over tortillas on four plates. TOP each tortilla with fried egg and sprinkle with feta and cilantro. SERVE immediately with lime wedges.
"This is the day which the Lord has made, Let us rejoice and be glad in it." Psalms 118:24

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