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Rose Acre to open Arizona egg operation this fall

by Farm Press Staff | Jun 06, 2016
Indiana-based Rose Acre Farms, the second largest egg producer in the U.S. with almost 2,000 employees in eight states, plans to open a new operation south of Bouse in La Paz County, Ariz. this fall.
The Bouse-area facility could eventually hire 80-100 employees in the farm’s first development stage.

“We’re very excited to have Rose Acre Farms in Arizona,” said Mark Killian, director of the Arizona Department of Agriculture (ADA).

“It’s an incredible facility that shows food safety is a priority," Killian said. "They’re able to keep the eggs safe while the chickens are free to move around in the cage free design.”

Killian and other ADA officials toured the Arizona egg farm on May 19 at the invitation of Rose Acre Farms and the La Paz Economic Development Corporation.

ADA says the building foundations are installed and the company is building the houses. Rose Acre Farms expects to produce eggs at the Lone Cactus Egg Farm.

“Rose Acre Farms will benefit all the people and businesses in La Paz County,” said Vincent (Skip) Becker, chief executive officer of the La Paz Economic Development Corporation.

“The tens of millions of dollars invested so far have already resulted in higher sales tax collections,” Becker said. “The greater impact is still to come when the facility’s open and 50 plus people have good jobs.”

Chips Everhart, Rose Acre Farm’s new projects coordinator said, “The people and the values in this area match the company to a tee.”

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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