First off, if you're looking for "true farmhouse Saison taste," start with beers actually produced in farmhouses, not something from Philly.
Second, get a copy of "Farmhouse Ales" by Phil Markowski. I'm personally more of a fan of the dry, pils-style saisons like the classic Dupont, than the American interpretations, like Ommegang's Hennepin. Leave the Munich and Vienna out except maybe in small amounts for complexity. Otherwise saison is pretty simple: the right yeast, the right attenuation (comes from the right yeast) and anything vaguely noble for hops, above 30 IBUS.