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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

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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