Rose Acre Farms Donates to Jennings County Community Foundation

by Clay Brown | Nov 17, 2020
NORTH VERNON, Ind. — Rose Acre Farms’ Jen Acre Egg Farm donated $500 to the Jennings County Community Foundation Monday morning, aiding in their efforts in strengthening communities throughout Jennings County.

With the assistance of the Lilly Endowment, Inc. Challenge Match, the Jennings County Community Foundation will be adding a 200% match to the $500 donation from Rose Acre Farms, turning the $500 donation into $1500.

For over 25 years, the Community Foundation has worked together with such organizations as Jennings County Schools, Homeless Shelters, Domestic Violence, Parks and Recreations, Animal Shelters, Senior Resources, Reading Made Fun, Food Banks such as the Jennings County Coordinating Council and other local food pantries plus numerous other nonprofit organizations.

“We’re always just trying to make connections, help the community grow and try to help get money to where it needs to be to improve our community,” said Jessi Hill, a Community Foundation board member.

During their tenure, the Community Foundation has awarded more than $5,600,000 throughout greater North Vernon and the surrounding communities.

“I think it's a great thing that those at the Community Foundation are always willing to help out in our community,” said Mike Hines, Complex Manager of Rose Acre Farms’ Jen Acre Egg Farm. 

“Without them able to have their typical fundraisers this year, we thought this would be a great way to help them out. We’re always looking for opportunities to donate to organizations, like the Community Foundation, that are so beneficial to our communities.”

Rose AcreTM Recipe of the Month

The Best Chewy Chocolate Chip Cookies

  • 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
  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.
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