So... Another Farm Blog? Didaskalos? What does that mean? Who are we? Let's try to answer some of these questions. Hello, My name is Amanda and I will be filling you in on who "we" are and what "we" do. Let's start from the beginning. My family has been sustainably farming since 2004. Through these years the Lord has led us to search out God-honoring practices in agriculture: How to take care of our families while still honoring Him in how we do it. We have learned a great deal and believe he has given our family the gift of teaching which leads me to the farm name. Didaskalos means "teacher" in Greek and that is what we hope to do. Now to "who" we are. We are a Christian family which consists of my parents, Craig and Elizabeth, the farm owners, three of their five children which are myself and my husband Michael, my brother Josh and sister-in-law, Hannah, my sister Ashley and brother-in-law Isaac, and 8 of my parents' soon-to-be 15 grandchildren! We all (at one time or another) work on this farm :) God has given each of us talents and we hope to utilize them on this farm. On this blog you will hear farm news from Momma, recipes from various contributors, enjoy farm photos from our own farm photographers. You will be able to learn about what we like to teach most -CHEESE! But truly most of all, you will hear about God and the wonderful things He gives to His children. Oh! Don't let me forget the farmhouse. Yes, we purchased a 1830's farmhouse which we will be updating room by room. We hope to keep its charm as we learn more of its wonderful heritage. We have to make it functional so keep an eye out as we blog our progress with the projects. Especially our teaching facility, which happens to be a quaint two-room schoolhouse. Oh yes, so much going on here--don't miss out! ~Amanda~ The Farmhouse Momma, Daddy and Josh discussing plans for the schoolhouse. Momma, Hannah and Kezia making pizza dough Momma making everyone's favorite BACON!

Του Λάμπρου Κ. Σκόντζου Θεολόγου – Καθηγητού | Romfea.gr Οι Νεομάρτυρες, οι οποίοι έδωσαν τη ζωή τους για την αγάπη του Χριστού, προέρχονταν από όλες τις τάξεις και τα επαγγέλματα. Μια πλειάδα από αυτούς ήταν μορφωμένοι και είχαν ζηλευτά επαγγέλματα, τα οποία αντάλλαξαν με τη μαρτυρία της σώζουσας

This is a recipe that I have adapted from a wonderful Einkorn cookbook written a few years ago by Shanna and Tim Mallon. There are quite a few recipes out the on the wide world web but this one works for me every time. I do not use a frying pan to cook my muffins instead I use a Baking Steel heated

I borrow this recipe from Carla Bartoluccia’s cookbook Einkorn. Recipes For Nature’s Original Wheat. There is one substitution I make and that is I substitute Bellwether Farms Sheep’s milk yogurt for the kefir. They have wonderful yogurt and I am thankful that Whole Foods here in SC carries it. It c

Como filósofo y discípulo lejano e indigno de Sócrates, que dedicaba su tiempo a buscar la esencia (ousia) de las realidades, me niego a hacerle beber cicuta por segunda vez. De este modo, me empeño con él en buscar qué hace que una religión sea lo que es y qué hace que los cristianos sean cristianos, los judíos judíos, los musulmanes musulmanes, etc. Esta esencia de las religiones puede llamarse dogmática, poco importa si ésta ha encontrado su formulación explícita o incluso obligatoria, o si sencillamente se presupone por la práctica. En este libro, considero la religión en lo que dice sobre Dios y los hombres, tomados en lo que les constituye como tales, es decir, la razón, y a continuación sus vínculos con otros aspectos de lo humano como el derecho o la política, pero siempre con la preocupación de mostrar el modo en el que preserva o amenaza lo que preocupa especialmente al hombre actual, es decir, su libertad moral y su integridad física.

Folks in all the years I have been working with Einkorn I have yet to produce what I call a truly “fluffy” biscuit. Most of the time they turn out to be little hockey pucks. But alas we have finally hit pay dirt. I am always looking for more ways to improve my work with Einkorn. So I decided to just

INGREDIENTS Levain 2 tablespoons (30 g) Einkorn sourdough starter (can be cold right out of the refrigerator or you can use starter that has been refreshed and left to rise for at least 6 hours) ½ cup plus 1 tablespoon (130 g) warm water, at 100°F 1 cup (120 g) Einkorn all purpose flour

INGREDIENTS Pumpkin Scones: 3 cups all-purpose einkorn flour (330g) 1 TB baking powder 1/2 tsp salt 1 tsp ground cinnamon 1/2 tsp ground nutmeg fresh ground is tastiest 1/2 cup unsalted butter (8 TB) cold and cubed 1/2 cup pumpkin puree (112g) 1/3 cup heavy cre

INGREDIENTS 1 ½ cups (350 g) warm water, 100°F 1 ½ teaspoons (7 g) dry active yeast 2 tablespoons (28 g) honey 4¾ cups (456 g) whole grain Einkorn flour or 2¼ cups (450 g) Einkorn wheat berries, ground into flour ½ teaspoon (3 g) fine sea salt INSTRUCTIONS Combine warm water

This lovely recipe comes from the Jovial Foods Founder and author the late Carla Bartolucci. They are excellent. 1 batch of sourdough levain or you can use a yeast levain as well. 1/2 cup plus two tablespoons of warm water 1 teaspoon pure maple syrup 4 cups (480 g) einkorn all purpose flour 1