34634 State Route 303 Grafton, Ohio 44044 Google Map 440-821-4104

Posted 12/4/2015 2:56pm by Marilyn Kennedy .

Check our calendar for store hours or call Marilyn to set up an appointment

Posted 2/12/2015 2:19pm by Andrea.


That'll Do Farm is proud to offer My Peruvian Frontrunner for breeding services and we also offer for sale many top quality females that have been confirmed pregnant to him for 2016 crias.

Frontrunner needs no introduction. He is an elite herdsire, having sired many, many champion, high-selling offspring. 


Posted 11/19/2014 2:07pm by Andrea.

No surprise here -- Christmas is a lot about the food. 

While the turkey or ham, may think its the star of the show - grabbing all the attention - in my book, its all about the appetizers, sides. leftovers and perhaps most importantly: The Pie.

This also comes as no surprise (considering we raise honey bees), but honey plays a prominent role in many of my Christmas dishes, starting with the appetizer, holding its own with the side dishes and coming on strong through dessert.


Not many appetizers are needed on this stuffed-to-the-gills day. Just something simple to keep the crowd happy while they smell the Christmas dinner cooking.

One of my go-to appetizers is Baked Brie with Honey & Cranberries. 

It's really a very easy recipe. You can throw it together while the relatives are arguing over football or waiting for Santa's arrival.

Baked Brie with Honey & Cranberries

Place a 6 - 8" round of brie on a microwave serving dish. Combine about 1 cup of dried cranberries with 1 cup of toasted chopped pecans. Place this mixture on top of the cheese. Drizzle with honey. Microwave on high for about a minute, or until the cheese just begins to ooze. Serve with sliced pears that have been dipped in lemon juice to prevent them from browning.

And that's it. Easy as can be. Just stand back and let the compliments begin.

But don't limit your honey use to just an appetizer. 

If you need honey for your Christmas table, we carry in our farm store or call to check our Farmer's Market schedule.

Posted 11/3/2014 5:12am by Andrea.

Recently, I had the good fortune to win a clambake from Edible Cleveland magazine. Now don't go thinking skill had anything to do with this win. It was a simple, luck-of-the-draw kind of contest -- something I had an actual chance at winning!

I've attended plenty of clambakes before and they've all been great fun. But I've never had to put one on. And frankly, the idea was a little intimidating. It looked like a lot of food that had to be ready at once ... and all cooked outside. Over a little burner. A tiny burner.

But, when you win a clambake, you win a clambake. There was no way I wasn't going to do this. So with my gift card to Heinen's in hand, I threw myself on the mercy of the seafood person behind the counter. Luckily, she could spot a rookie a mile away and took pity on me: One clambake for nine ordered, detailed written instructions included.

Clambakes are typically held outdoors. However, when the National Weather Service assures you it WILL rain, and maybe even sleet, the day of your party, you make alternate plans.

The alpaca barn was the only logical choice.

clambake in the alpaca barn

Most people think clambakes are all about the clams. But I'm here to tell you they're wrong. Clambakes are all about the pumpkin pie and cider. At least in my book they are.

pumpkin pie and cider

Thanks to the time-sucking, love-of-my-life that is Pinterest, we found a cider recipe with a little bit of kick to it. You start by combining some cinnamon and sugar together on a plate. Then you take an orange wedge and run it around the rim of your glass before dipping the rim in the cinnamon/sugar mixture. Next comes a splash of whiskey followed by the fresh cider. They suggest garnishing with a sprig of rosemary, but since I loathe the taste of rosemary, we left it out and never missed it.

Setting up the bake was much easier than expected. It was a simple matter of layering everything in a gigantic pot.

sweet potatoes

First, the bags of clams went in, followed by the chicken on one side and sweet potatoes on the other. A bit of water and some seasonings were added and the lid put on.

And then it was hurry up and wait time.

So we visited with the alpacas.

alpacas at the clambake

Did a bit of gate climbing.

Buddy climbing the gate

Sampled some local pumpkin beer from Fat Head's Brewery and kept our fingers out of the pie . . . for the most part.

An hour or so later, everything was almost done so we took the chicken out and threw it on the grill to crisp it up while we put the corn in the pot to cook.


And that was it. Fifteen minutes later, we drained the broth, plated up the bbq chicken, clams, sweet potatoes, corn and coleslaw and sat down to eat. It couldn't have been any easier. (The fact that I had two good friends who happen to be excellent cooks helping may have contributed to the ease of the whole thing!)

The youngest among us went straight for the broth and sweet potatoes.

Buddy eating clam broth

The rest of us didn't discriminate. We ate it all. Every last bite. It was a flurry of eating.

The food was outstanding. One hundred percent, totally delicious.


I'm thinking this will have to become an annual tradition at the farm.

Posted 9/22/2014 12:05pm by Andrea.

That'll Do Farm

  • Feel the alpaca fleece
  • Tour the farm
  • Learn about raising and breeding alpacas
  • Shop for alpaca products
  • Interesting for the whole family

Bring the kids and your camera. You won't want to miss them feeding the goats. (Heck with the kids. YOU'LL want to feed the goats!)

honey  In our Farm Store, we carry raw honey straight from our 30 hives and raw alpaca fleeces straight from our 30+ alpacas.

Plusthe raw wildflower honey, we have creamed honey, homemade vinegars, handmade soaps, laundry soap, yarn, roving and art batts for spinners, alpaca socks, gloves, scarves, hats, alpaca toys and much, much more.

The farm is located at 34634 State Route 303, Grafton, OH. 44044.  We are about 1.5 miles east of Route 83 and and about 3 miles west of Valley City.

For more information or directions, call Marilyn (440) 821-4104


Posted 8/12/2014 9:09am by Andrea.

Yoga and farm-fresh food -- a perfect combinat

Maggie Osborn, the farm's ace soap maker, is also a certified yoga instructor. She'll lead us through an easy hour of stretching and relaxation as we enjoy the beautiful surroundings of the farm's fields and pastures.

Don't worry, you won't actually be IN the pastures with the animals. Although I do believe the alpacas have been known to practice yoga.

Both beginners and experienced yoga practitioners alike will enjoy this class.

After a class, we'll take a stroll to the hen house to gather eggs for breakfast, which will be cooked outside as you're visiting with the alpacas. Hash browns, fresh fruit, juice, coffee and pastry will round out your breakfast

You can register on-line or by calling Andrea at 440-829-3644.


 Yoga and Breakfast

Start your Sunday off right with a bit of exercise out in the fresh air, followed by a delicious breakfast.
Then you have the rest of the day to lounge around and eat poorly but you can still feel good about yourself because you did healthy things in the morning!
Posted 7/17/2014 4:29pm by Andrea.

Spring on any farm is a busy time, and That'll Do Farm is no exception.

We are expecting 16 new crias to be born starting this May of 2016!


Vegetables to plant

class postcard


Almost every weekend we set up at Farmer's Markets with our creamed honey, flavored vinegars, yarn, art batts, roving, handmade knitted gifts, laundry soap and a surprise or two.

Our handmade soap is a popular 



tri loom shawl class



If you have any questions or would like more information on our Farmer's Market schedule call Andrea at 440-829-3644 or call Marilyn for hours at our farm store
Posted 6/18/2014 9:37pm by Andrea.

The garlic is growing happily and it's time to harvest garlic scapes.

Garlic scapes

Scapes are the curly flower stalks of a hardneck garlic plant. They can be left on the plant, but we cut them off the so the plant's energy goes into bulb production and not stalk production.

Plus, using the scapes is like getting a two-for-one plant: harvest the scapes now and harvest the bulb in another month or two. One time planting, two times harvesting. I like the work to harvest ratio of that.

Scapes can be used like green onions: cut into salads for a mild garlic flavor, sautéed in butter and tossed over chicken, mixed in with scrambled eggs, or even made into pesto.

Try this garlic scape pesto over some pasta for an easy meal.

Put a dozen scapes, 1/3 cup pistachios, 1/3 cup grated Romano chees, and some salt (omit the salt if your pistachios are salted) and pepper into a blender or food processor. While the motor is running, slowly pour in 1/3 cup really good olive oil.

Pour over warm pasta and start smiling. It's delicious. So much flavor from such a little bit of a plant.

Scapes are sometimes hard to find in a grocery store. But check out your local farmers' market. This should be a big week for scapes.

I spent the good part of today weeding the garlic, but finally had to give up. Clover has taken up residence between the plants. It needs to come out because it's robbing the garlic of water. But whenever I started to pull the clover, it buzzed to life with many, many, MANY honey bees.

honey bees on clover

So after carefully weighing my options (pull lots of clover in 90 degree heat vs. leaving clover for the honey bees), for the good of the bees, I decided to leave it. I can just tell people that my garden isn't really messy, it's a planned haven for honey bees.

Posted 6/3/2014 10:48am by Andrea.

We've had a nice, long string of outstanding weather here in Northern Ohio. I really even hate to say that in writing for fear of jinxing it.  But I'm throwing caution to the wind and stating it in bold letters:  It Is Beautiful.

And we deserve it. It was a long, cold Winter ... and early Spring wasn't exactly a picnic either with much more rain than we needed, wanted or could use.

But the last two weeks have been beautiful.

It's a pleasure to work in the garden.

garden tiller

The bees have found the chive blossoms and are hard at work.

honey bees on chives

And while we are not growing vegetables for a CSA this year, we are still putting in a large garden. Most of the tomato plants are in. I say most because I'm never sure  if we have enough.

Are 25 plants enough? Fifty? I'm in the camp that says you can never have enough tomato plants. I think 60 tomato plants sounds like a nice number. Not too many to keep up with, yet enough to have some for canning. Let's hope I don't get to August and regret this conservative number and wish I'd gone with 75 plants.

Spinach, lettuce, herbs -- all are in.

seed packets

After today, the melons and squashes will be in.

Planting is the fun and easy work. Now comes the hard stuff.


And more weeding. And after that, even more weeding.

But it will be worth it come August when we are rewarded with this:


After a Winter spent indoors, it is a pleasure to be outside digging in the Earth again.





Tags: gardening
Posted 5/20/2014 11:14am by Andrea.

Saturday was opening day at the Farmers' Market for us. Every Saturday through October, we will be at the Countryside Farmers' Market at Howe Meadow in Cuyahoga Valley National Park, Peninsula, from 9 a.m. to noon.

countryside farmer's market

This past Saturday, however, we were at the market's Winter home, inside the Old Trail School's gym.  You see, we've had a bit of weather in Northern Ohio lately.

O.K., maybe more than a bit.  You could say it's been raining cats and dogs. The kind of rain where you think it might actually be time to build that ark. But a "little" rain couldn't stop hundreds of market shoppers from coming out to support their local farmers. And we appreciate it.

creamed honey

We had our creamed honey, lots of beautiful yarn, roving, colorful art batts and our bird nesting material for sale.

bird nesting material

Long before we became a vendor at the market, this was my favorite one to attend. It's in a great location in the national park, there's music, fabulous food trucks and friendly people. Not to mention outstanding fresh vegetables, grass fed beef, the best chicken you've ever tasted and pie. How can you not love a market with pie!

So put this market on your calendar. It's every Saturday from 9 a.m. to noon through October, when it moves indoors.

The address is 4040 Riverview Road in Peninsula, south off of State Route 303.

See you Saturday.

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Farm Fresh Eggs

heritage breed chicken eggs

How do your eggs measure up?

Purchasing grocery store eggs is a complicated thing. There are lots of decisions to make. White, brown, organic, cage-free, free range. What does it all mean? Isn't an egg just an egg?

The answer is no. Not all eggs are created equal.

First, let's talk color. The color of the shell does not determine the nutritional value of the egg. Different breeds of chickens lay different color eggs. We sell a mix of blue, green, dark brown, brown, pinkish and white eggs from a variety of heritage breed chickens. The nutritional content of the eggs comes from the chicken's diet and has no relation to shell color.

The best way to buy fresh, nutrient-dense eggs is directly from a farmer who allows the chickens access to pasture and a more natural, varied diet, including bugs, worms and fresh vegetables, in addition to regular portions of chicken feed.

If you can't buy from a local farmer, this will help you decipher the labels you'll find on eggs sold in grocery stores:

Certified Organic: Eggs from chickens which have been fed an organic, vegetable diet. The use of antibiotics and cages is forbidden. However, debeaking and forced molting are still allowed. The chickens must have access to the outdoors, but there are no regulations on if this is on pasture or just a fenced, outdoor hard surface pen.

Free Range: Chickens are allowed access to the outdoors. It does not mean they spend their days outside. They may or may not. There are no regulations on the time or size of their outdoor range. Flocks raised in warehouses or hoop houses with access to dirt or concrete floors, with an occasional trip outdoors, can be considered free range.

Certified Humane: Uncaged birds with access to perches, nesting boxes and an area for dust baths. There are strict limits on the number of birds per square foot. They may or may not have access to the outdoors. Forced molting is not allowed. Beak trimming to reduce fighting is acceptable, but debeaking is not.

We sell our eggs at the farm on a first-come, first-served basis for $3.50/dozen. We think once you've eaten one of our eggs, you'll never buy a supermarket egg again.

Have a Question?

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