Using the yeast strain on the specialty ingredients section makes a lot of sense. Thanks for that guys, we'll see where the oak takes us... However, even if it is prominently Oaky, 23 allows for combinations of styles, so Farmhouse and Oak would fit there.
Since this thread has gone toward what "farmhouse" means, I'll add my two cents:
I think a farmhouse is going to be on the drier side, usually very drinkable, with prominent yeast characteristics (spicy phenols, fruity esters, along with some brett funk in some examples). Also, I think the term "farmhouse" gives the brewer somewhat of a license to use adjunct grains (I am using oats, wheat and rye) and (preferably local) herbs and spices.