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Hoosier Eggs are on a Roll

by Greg Hinton | Mar 30, 2018
What do Indiana, the White House and Easter have in common? You may be surprised to learn that egg farmers from across the country, including from the great state of Indiana, are proudly donating 30,000 farm-fresh eggs to the 2018 White House Easter Egg Roll to be held on Monday, April 2.

This iconic tradition dates back to 1878, and today it is one of the largest annual gatherings hosted by the White House. Following the creation of the American Egg Board in 1977, real hard boiled eggs returned to the White House for egg rolling and activities. That same year, America’s egg farmers also presented the first daughter with the first-ever Commemorative Egg and this tradition continues today with a presentation to the First Lady of the United States.

Read the rest of the article here.

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Rose AcreTM Recipe of the Month

Texas-Style Egg & Potato Skillet
        
          
Ingredients:
  • 4 slices turkey bacon, chopped

  • 1 medium baking potato, diced (½ inch)
  • 8 eggs, beaten
  • ½ cup pico de gallo OR chunky salsa
  • ½ cup shredded smoked Cheddar cheese
  • 6 white or whole wheat flour tortillas (8-inch) (optional)
Instructions:
  1. Cook bacon in large nonstick skillet over medium heat until edges begin to brown. Pour off drippings. Add potato; Cook and stir until potato is tender and browned and bacon is crisp, 6 to 8 minutes.
  2. Pour eggs over mixture in skillet. As eggs begin to set, gently pull the eggs across the pan with an inverted turner, forming large soft curds. Continue cooking – pulling, lifting and folding eggs – until thickened and no visible liquid egg remains. Do not stir constantly.
  3. Stir in pico de gallo; Heat through. Sprinkle with cheese. Serve with tortillas, if desired.
"This is the day which the Lord has made, Let us rejoice and be glad in it." Psalms 118:24

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