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Iowa Egg Farmers Match Egg Donation Made to the Food Bank of Iowa

by Iowa Egg Council | Feb 01, 2019
DES MOINES, IA – The Iowa Egg Council and Fareway Stores, Inc., delivered a full truckload of eggs to the Food Bank of Iowa on Wednesday, January 30, at 10:00 a.m., for distribution to every food bank serving Iowa.

The eggs will provide a wholesome source of protein for Iowans struggling with hunger throughout the state.

In addition to the January 30 egg donation, three Iowa egg producers - Sparboe Foods, Rose Acre Farms and Versova went above and beyond and donated an additional 23,400 dozen eggs each to the Food Bank of Iowa. Sparboe Foods, Rose Acre Farms and Versova are a part of "Cracking Hunger", a donation partnership program between Iowa egg farmers and the Iowa food banks.  

Eggs are one of the few foods that naturally contain vitamin D, which is important for bone health and immune function. Additionally, eggs provide an essential nutrient for fetal development, cell and eye health, and contain 13 essential vitamins and minerals.

Donations of eggs from individuals are rare, so food banks rely on donations from egg producers, wholesalers, and retailers, along with bulk purchasing, to provide a supply for their clients.

Thanks to the generosity of Iowa egg farmers, hundreds of thousands of eggs will be donated each month to support Iowans in need.

To learn how you can help fight hunger in your community, visit www.foodbankiowa.org

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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