Rose Acre Farms Partners with HATCH for Hunger to Donate 900 Dozen Eggs on World Egg Day

by Clay Brown | Oct 14, 2019
LOUISVILLE, KY — Seymour, Indiana based Rose Acre Farms partnered with HATCH for Hunger to donate 900 dozen eggs to Dare to Care Food Bank in Louisville, KY in celebration of World Egg Day on Friday, October 11.

For many food pantries, access to fresh eggs, and other types of protein isn’t easy. Delivery, logistics, cost and refrigeration issues create hurdles to get eggs into food banks. HATCH for Hunger coordinates safe egg delivery from producers directly to a network of more than 500 food banks and pantries, providing an efficient process to get farm fresh eggs to those who may be undernourished. 

“This protein source is going to be wonderful for those that we serve,” said Annette Ball, Program Manager at Dare to Care Food Bank. “We don’t get a lot of eggs around here very often, so it's an exciting thing for us. These 900 dozen eggs are really going to go far in making an impact for those in need in our community.”

Eggs contain 13 essential vitamins and minerals such as protein, lutein, choline and vitamin D, all for only 70 calories per large egg. Also, one egg provides half the daily protein a child needs.

“There’s a great need for food out there so HATCH is really grateful to do this,” said Randy Reichman, CEO of HATCH for Hunger. “We’re really grateful to make the donation and to be partnered with Rose Acre Farms to do it. We’re really excited to be here and celebrating World Egg Day today.”

Rose Acre Farms has been partnered with HATCH for Hunger since 2015, and donates over 350,000 eggs each year through the organization. HATCH for Hunger is a nonprofit that connects egg farmers with food giving organizations with the goal of ending food insecurity in communities across the United States.

Rose AcreTM Recipe of the Month

Bacon & Egg Quesadillas

  • 1 cup shredded Pepper Jack cheese (4 oz.)
  • 4 large flour Tortillas (10 to 12-inch)
  • 4 slices crisp-cooked bacon
  • 1/4 cup sliced green onions
  • 8 EGGS, beaten
  1. Sprinkle 1/4 cup cheese on one side of each tortilla. Top each with 1 bacon slice and 1 tbsp. green onion.
  2. Coat large nonstick skillet with cooking spray; Heat over medium heat until hot. Pour in eggs. 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. Spoon eggs on top of bacon, dividing evenly. Fold tortilla over filling to cover, pressing gently.
  4. Clean skillet. Coat with cooking spray; Heat over medium-low heat until hot. Toast quesadillas, one at a time, just until cheese is melted, 1 to 2 minutes per side. Cut into wedges.
"This is the day which the Lord has made, Let us rejoice and be glad in it." Psalms 118:24