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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

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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