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Rose Acre Farms Donates Eggs, Boxes to Jennings County Coordinating Council

by Clay Brown | Dec 13, 2019
NORTH VERNON, Ind. — Rose Acre Farms donated 600 dozen eggs and 600 cardboard boxes to the Jennings County Coordinating Council Thursday morning at Jen Acre Egg Farm, located east of North Vernon.

The eggs, along with other food products such as milk and vegetables, will be organized in boxes and given out to those who are less fortunate during the holiday season. Over 500 boxes of goods are handed out in the greater North Vernon area by the Jennings County Coordinating Council annually. The organization also gives out toys to over 350 children during the holiday season.

“It's a big thing for the community and we’ve had a lot of people partner with us to help us out,” said Mike Murphy, member of the Jennings County Coordinating Council. “We really appreciate everything our partners and Rose Acre Farms do for us every year.”

Each year, local high school students volunteer their time to assemble the gift boxes at Save-A-Lot in North Vernon. The boxes are picked up by recipients the week leading up to Christmas. 

This is the third year the Coordinating Council has given out the gift boxes.

“I think it's a really good thing,” said Mike Hines, Complex Manager of Jen Acre Egg Farm. “What the Coordinating Council is doing is a really good thing and Rose Acre Farms is glad to support it.”


Seymour-based Rose Acre Farms is the second-largest egg producer in the United States with 18 locations in seven states and over 2,500 employees.

Rose AcreTM Recipe of the Month

The Best Chewy Chocolate Chip Cookies

        
          
Ingredients:
  • ½ cup granulated sugar
  • ¾ cup brown sugar, packed
  • 1 teaspoon salt
  • ½ cup unsalted butter, melted
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • 4 oz milk or semi-sweet chocolate chunks
  • 4 oz dark chocolate chunk, or your preference
Instructions:
  1. In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
  2. Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
  3. Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
  4. Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
  5. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
  6. Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
  7. Bake for 12-15 minutes, or until the edges have started to barely brown.
  8. Cool completely before serving.
"This is the day which the Lord has made, Let us rejoice and be glad in it." Psalms 118:24
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