Old School Farm is a total of 50 acres overall. There are a variety of terrains including: river bottom, pasture, wetlands, woods, moss glades, and two small orchards. The sound of a small creek’s falls flowing behind the house can be heard throughout the year. The view from the farmhouse kitchen and upstairs bedroom overlooks 15 acres of floodplain pasture ending along the meandering Dyberry Creek. The surrounding area is a mixture of wooded hillsides and rolling pastures, populated by local farms, vacation homes, local homes, and summer camps.
For 2017, Old School Farm will be maintaining our organic vegetable growing areas of over 1 acre. They have five Icelandic sheep with more lambs expected to arrive in late spring 2017. They also have bee hives, a flock of free ranging laying hens, heritage turkeys, and two small orchards. A timber frame/Amish-built barn was completed in 2012; There is also a commercial grade kitchen for interns to use in the barn and a large wood fired earthen oven used for Friday night pizza nights.
Old School Farm is looking for two or three English speaking interns who can start work sometime between early May or early June and stay through the summer (at least to August 10th), preferably through the September harvest season. Interns will stay in a newly erected hemlock cabin finished with pine paneling; or, the second floor of the barn, will have their own outdoor showers, and their own kitchen and lounge area in the barn with WiFi and telephone access.
Work day lengths and tasks will vary and include but are not limited to: planting, harvesting, and cleaning vegetables; weeding; preparing orders for delivery; processing vegetables and fruits for storage (making jams, pickles, etc.) helping to cut and haul firewood; property maintenance (weedwacking fence lines, mowing fields, etc.).
The farm also has a weekly Friday night pizza event where they make between 100 to 225 farm to table pizzas from scratch utilizing ingredients from the farm and other local farms in the area. A large part of the interns’ responsibilities will be preparing for and working the pizza nights, helping to make pizzas, which are cooked in our large wood fired earthen oven. Half the day on Thursdays will be dedicated to prepping the food for Friday night. Work on Fridays will be finishing prepping the food for the pizzas, making pizzas during the event and/or taking orders.
Interns will be expected to work 40 hours per week maximum in exchange for being taught farming skills and how to run an on farm food business. Room and board is also provided in exchange for the work performed by the interns. Further, a stipend is available for the right candidates, which can be discussed during the interview process depending on experience and skill sets.
Interns will be working closely with the Farm Manager and from time to time with Roger Hill, a veteran organic farmer of 30 years experience and soil expert who oversees the fertility of the vegetable plots.
A strong work ethic and the willingness and flexibility to help with various projects on the farm is key. The farm embraces the work hard – play hard/have fun credo.
Activities available in the area include: hiking, fishing (trout stream borders property), swimming, canoeing, biking, golf, shopping and museums. There is also a movie theater close by and the famous Wayne County Fair. The Cooperage Project is also open for live musical entertainment and other social and cultural activities.
All food for meals are provided by the Farm and are typically based around what is available on the farm; however, interns are expected to prepare their own meals in the barn kitchen. Some items not available on farm such as milk, cheese, etc. are purchased by the farm for the use of the interns.