Rose Acre Farms Celebrates the Life of Team Member Deloris Everroad

by Clay Brown | May 08, 2020
NORTH VERNON, Ind. — Rose Acre Farms is remembering long-time Team Member Deloris Everroad, who passed away on Thursday, April 30.

Deloris served at Rose Acre Farms’ Jen Acre Egg Farm east of North Vernon for 43 years in a variety of roles. During her tenure, Deloris worked in Quality Control, Night Sanitation, was a Jen Acre Plus team member and, most recently, guard shack tenant.

Deloris was known by her coworkers as a very giving person with a happy go lucky attitude. She oftentimes would have pieces of candy to share with her coworkers.

As a team member for over 40 years, Deloris was a committed and dependable piece of Jen Acre’s daily operations. 

“She was always very dependable and committed to Rose Acre 100 percent,” said Mike Hines, Complex Manager for Jen Acre Egg Farm. “You never had to worry about her showing up to work or being on time. She was always willing to help out with anything you asked.”

While Deloris was a vital part of Rose Acre Farms from a business perspective, her positive attitude and giving nature will be missed by many.

“She was just a great person,”  said Hines. “We are really going to miss her.”

Rose AcreTM Recipe of the Month

Homemade Vanilla Ice Cream

Homemade Vanilla Ice Cream        
  • 3 cups whole milk

  • 3 cups heavy cream

  • 9 large egg yolks

  • ½ vanilla bean

  • 2 cups sugar

  1. Separate the egg yolks from the whites.
  2. In a large saucepan combine the sugar and milk. Over medium-low heat, stir to combine. Make sure that the mixture does not come to a boil.
  3. Cut the vanilla bean in half and scrape out one half of the vanilla caviar into milk and sugar mixture. Add half of the entire bean to the mixture. Continue to stir. Heat until hot, but not boiling.
  4. Add the yolks to a large bowl and whisk for 2 minutes until light in color.
  5. Temper the eggs- add a couple ladles of the hot milk mixture to the eggs. You do this so the eggs are not scrambled in the hot milk. Once the eggs are tempered, slowly stir them into the hot milk. Cook for an additional 2-3 minutes until the mixture begins to thicken.
  6. Using a fine mesh strainer, strain the mixture into a large glass bowl. Discard any lumps.
  7. Slowly stir in the heavy cream
  8. Follow your ice cream makers instructions for preparation.
  9. Ice cream may still be soft after churning, put in freezer for 3-4 hours before serving.
"This is the day which the Lord has made, Let us rejoice and be glad in it." Psalms 118:24