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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

Breakfast Tacos

        
          
Ingredients:
  • 3 tablespoons olive oil
  • 1 lb diced russet potatoes
  • ½ teaspoon salt
  • ½ teaspoon paprika
  • 6 eggs
  • 2 tablespoons milk
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 6 slices of bacon
  • 6 flour tortillas
  • shredded cheddar cheese
  • Grape tomatoes sliced
  • Cilantro diced
  • salsa
Instructions:
  1. Heat a large skillet with the olive oil over medium heat. Add in the diced potato, add the salt and paprika. Stir to combine. Allow to cook for about 8-10 minutes (stirring only a few times to prevent sticking but allowing them to get crispy) until the potatoes are softened and slightly crispy on the outside. Remove the potatoes to a plate and set aside.
  2. In the same skillet add the bacon and allow to cook for about 5-7 minutes until crispy. Remove to a plate and dry with paper towels. Cut slices in half.
  3. In a medium size bowl beat the eggs with the milk and mix in the salt and pepper.
  4. Spray a small skillet with non-stick spray. Pour in the egg mixture. Stir occasionally while the eggs cook to scramble them.
  5. Layer the tortillas with the breakfast potatoes, bacon and scrambled eggs. Top with any additional toppings. Serve warm and enjoy.
"This is the day which the Lord has made, Let us rejoice and be glad in it." Psalms 118:24

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