Old School Farm - 303 Upper Woods Road, Honesdale - GPS gets you here!
Old School Farm dates to the 1800's and was a Family Dairy and Vegetable farm for generations.
As the next stewards of the land, we chose our name for two reasons: The previous owner of the farm was a teacher at the one room school house that once stood across the Dyberry Creek, and we believe in doing things in an "old school" old fashioned way.
We keep it simple - all our sauces and topping ingredients come from our own farm. We grow organically in a fertile river-bottom soil that produces some amazingly intense flavors.
Our oven was made from local raw materials and fired with local hardwoods for optimum flavor. There is good reason why patrons regularly tell us we make the best tasting pizza they have ever had.
Wood-Fired Flavor with homemade sauce, local cheese and farm fresh, organically grown toppings
Roger Hill - Making a Difference
Roger Hill is originally from Ohio, but has been making the Honesdale area his home with his wife Mary for the past twenty years. Also an accomplished artist and musician, Roger is perhaps best know for his vast knowledge of soil structure, soil chemistry, and for his experience related to how vegetables interact with each other and their specific location.
Roger has been working with the Old School team as an on site consultant and also works a sizable patch of ground at the farm (since his property is out of the valley, Roger's soil has a lot more Wayne County stones)
Roger often performs at the Friday Pizza Night events - his sweet, soothing voice makes for a pleasurable listening experience as he covers many standards and more obscure tunes. A multi-talented man for sure.
Our Icelandic Sheep enjoying the snow
Early September inside our large high tunnel. We grow a lot of peppers, tomatoes, and eggplants for our pizza in this space
Our long-term goal: A self-sustaining farm requiring little to no inputs.
Deena Benner talks turkey
It's not easy, but transitioning to becoming as self-sufficient as possible just feels good. By making our own compost, having our own fresh water supply, as well heritage laying hens for eggs, turkeys for meat, and of course growing large amounts of organically grown vegetables and fruits, we believe we are well on our way.
Having a barn for hay storage, and a spring house that acts as a root cellar, solar power for our fencing. growing food in roof-top gardens, mushrooms in our woods, and gravity fed sap lines for maple syrup production are just a few of the ways we are working towards food and energy independence. Oh, and of course our wood fired bread and pizza oven!
We are also devoted proponents of free-ranging all our birds and animals. Their overall well being is greatly enhanced and their diet balanced by their ability to access fresh greens.
Our friend Mary
Mary Walter grew up on the farm, got married, traveled the world and eventually worked for IBM. She even has her pilots license. Her sister Olive taught school in the Dyberry school house nearby. The Walter family took over the farm in the early 1900's and designed and built the "prairie style" farmhouse in 1925. The home was later towed up the hill to it's current location to remove it from the flood plain. Mary is pictured here during a visit in June 2012 with the Benner boys, Coleman and Owen.
We lost Mary early in 2018, but here spirit lives on at the farm...We know she would really enjoy seeing everyone enjoying themselves at pizza nights and other events at here family farm.
The Walter family at the farm - Mary Walter at left is still living and friends of the Benners. Olive Walter at right lived in the house all her life and taught school nearby for many years.
Stop out for some delicious wood-fired sourdough pizza any Friday from May through October!
Vegetable Seeds - Just for Kids!
Characters come to Life!