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Rose Acre Farms Donates to Ocracoke Island Residents Following Hurricane Dorian Impact

by Clay Brown | Oct 25, 2019
OCRACOKE, N.C. — Rose Acre Farms recently partnered with Ohio-based SugarCreek Foods to donate shell eggs, deviled eggs, sausage and cheese to residents in Ocracoke, North Carolina in relief effort after Hurricane Dorian caused major flooding on the island.

Volunteers from a local food bank helped in organizing the food items into individual bags for residents to take home. Bags included a dozen shell eggs, a dozen deviled eggs, sausage and cheese. Donations came rushing in after the storm, but there was still a shortage for valuable protein sources, such as meat and eggs.

Ocracoke Village is also experiencing power outages, meaning trouble finding enough refrigeration units on the island. However, Rose Acre Farms has offered to leave their semi trailer on the island until after Thanksgiving for food food storage and preparation. 

Hurricane Dorian hit the island in the early morning on Friday, Sept. 6th. Shortly following the storm, flood waters quickly began to rise on the island in the outer banks of North Carolina. It is estimated that upwards of 90 percent of people on the island had notable damage from the storm. The island is also said to have the highest flooding in their recorded history.

Rose Acre Farms’ Hyde County Egg Farm, located in Pantego, N.C., is roughly 55 miles northwest of Ocracoke Island. Ocracoke Island is also a part of Hyde County. 

Rose AcreTM Recipe of the Month

Southwest Breakfast Burritos

        
          
Ingredients:
  • 4 large EGGS, beaten
  • 8 oz. turkey breakfast sausages, casings removed
  • 1/2 red OR green bell pepper, diced
  • 4 whole wheat tortillas (8 to 10-inch), warmed
  • 1 cup shredded Pepper Jack cheese (4 oz.)
Instructions:
  1. COAT large nonstick skillet with cooking spray. COOK sausage over medium heat, breaking into crumbles, until browned and cooked through. POUR OFF all but 1 Tbsp. drippings. ADD bell pepper; sauté until softened, about 4 minutes.
  2. POUR eggs over mixture in skillet. As eggs begin to set, GENTLY PULLthe 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 egg mixture into center of tortillas, dividing evenly; SPRINKLE with cheese. FOLD in sides of tortillas, then roll up burrito-style.
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