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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

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.
"This is the day which the Lord has made, Let us rejoice and be glad in it." Psalms 118:24
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