Holmes County Farm Bureau President Jeremy Rolling


rollingHolmes County Farm Bureau (HCFB) President Jeremy Rolling was born and raised in the Florida Panhandle in the small town of Westville, located on the southern border between Holmes and Washington County.

Rolling is a peanut farmer, who in July, graduated from Class IX of the Peanut Leadership Academy in Nashville. Rolling and his wife, Teresa, also a Westville native and an elementary school teacher, have one daughter, Jordan.

Together they own and operate Rolling Farms. The operation consists of peanuts, cotton, soybeans and watermelon.

In 2013, Rolling and his family were awarded the HCFB Farm Family of the Year Award at the county’s annual meeting. Rolling was elected president of HCFB and its 1,158 member families last November.

In addition, the family runs a small roadside market stand that operates during the summer months. “In the summertime we sell boiled peanuts, jams, jellies and honey,” Rolling stated.

2016 commemorates the 70th anniversary of HCFB and members and volunteers celebrated at the county annual meeting in August with some true, down home fun.

State Sen. Greg Evers was the guest speaker, the Women’s Committee held a paper goods drive and donations were made to the Ronald McDonald House in Pensacola. Delicious food was provided by the local Piggly Wiggly.

Miscellaneous door prizes were also donated and at the end of the night, HCFB gave away two FAMA baskets, five t-shirts and the grand prize of $100.

Every November during Farm-City Week, HCFB hosts a banquet honoring a local conservationist, farm family and forester of the year. “The event is in conjunction with the Holmes County Chamber of Commerce and is held at the Agriculture Center in Bonifay,” Rolling stated. “We usually have about 150 attendees.”

Rolling’s favorite family recipe is Pineapple Pound Cake.

 Pineapple Pound Cake
This unique cake requires no oven preheating!

½ cup shortening
1 cup butter
1 ¾ cups white sugar
6 eggs
3 cups sifted all-purpose flour
1 teaspoon baking powder
¼ cup milk
1 teaspoon vanilla extract
¾ cup crushed pineapple with juice
¼ cup butter
1 ½ cups confectioners’ sugar
1 cup crushed pineapple, drained


  1. Grease and flour a 10-inch tube pan. Sift together the flour and baking powder. Set aside.
  2. In a large bowl, cream together the shortening, one cup butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Stir in the ¾ cup crushed pineapple.
  3. Pour into 10-inch tube pan. Place in cold oven. Turn oven on to 350 degrees F and bake for 90 minutes or until top springs back when touched. Remove from the oven and let stand for ten minutes. Remove carefully from pan.
  4. To make glaze: In a small saucepan, combine ¼ cup butter, confectioners’ sugar and one cup drained crushed pineapple. Heat and stir until melted. Pour over cake as soon as it comes out of the pan.

Ag Facts:
801 farms
105, 535 acres in farmland
1,876 jobs in Ag
$65.6 million in revenue