Inside the Farm House Beautiful beets Tractor tire April with Rosie Lettuce and blue skies Tractor wheel Chickens by the window Dirty hands

Welcome to April Joy Farm

Good food. Grown with love.


Eat nutritionally dense, organically grown food and discover the gifts of sustainable agriculture.


Enrich your diet with seasonal diversity and read the stories of sustenance and rural life.


Meet the vibrant community of a working family farm and support ethical land stewardship.

Meet Your Farmers

Diligent and Devoted Agrarians

We are full-time farmers deeply committed to the ecological health of our soil, our livestock and our community.  May the loyalty and affection we have for our work inspire within you a deeper appreciation of farm life and land.


April Thatcher

Farmer, Owner

April is the vibrant founder and heart of April Joy Farm. An entrepreneur in spirit with a degree in engineering, she built April Joy Farm from scratch, and is still committed to her original mission: Good Food, Grown with Love. Particularly passionate about livestock welfare and healthy soils, April is an energetic strategist and determined, hands-on agrarian. 

Brad Thatcher April Joy Farm bio photo

Brad Thatcher

Farmer, Owner

Brad is a steady, patient, ever-resilient force at April Joy Farm. With a background in operations and logistics, Brad continuously improves our practices and subsequently the quality of our lives and of our community. He most enjoys the bounty of the harvest, working tirelessly until the last bunch, last head, and last pound has been brought in from the field. 

Our Mission

Sustainable farming is a work in progress requiring collaboration, intelligence, patience, creativity and an insatiable desire for hands on learning. Farming is not easy work, nor is it work that is ever “done.” Nonetheless, we pick up the pitchfork and the pen because we are committed to a future in which skewed economic incentives and rampant development do not trump the health and well-being of independent, diverse, place and pride-based rural communities.
Our produce is 100% certified organic by the Washington State Department of Agriculture. Our inspectors tell us April Joy Farm is “a model organic farm which maintains excellent records.” April Joy Farm was the first pork producer in the entire Pacific Northwest region to become Animal Welfare Approved.


On the Farm


organic csa product

Are you looking to keep your kitchen stocked with delicious, local food from May to November? Our CSA (Community Supported Agriculture) program offers individuals a chance to purchase exceptionally fresh, certified organic fruits, vegetables and herbs directly from our Ridgefield farm. You commit to the health and well being of the farm by advance purchasing a “share” of the harvest. April Joy Farm commits to providing you with a weekly box of fresh, diverse, certified organic produce from late spring to early winter.

Ready to Eat Good Food Grown With Love? Sign-up for our 2016 CSA.

CSA Sign-up

From tail to snout, we love our heritage pigs! Our Animal Welfare Approved pork is available only once a year and exclusively to individuals (no restaurant or wholesale inquiries please). Our pigs are born, raised, and custom harvested all right here at April Joy Farm. We believe livestock animals deserve a safe, healthy, natural and enriched environment. So we provide our animals access to grass and clover pasture, big wallows, abundant shade and the highest quality feed possible. Our pigs are fed certified organic barley, oats, peas and wheat grown by our relatives at Vilicus Farms in Montana. In addition, they enjoy certified organic April Joy Farm produce and flint corn.  

Interested in purchasing a side of pork?  Sign-up to receive updates about our heritage pork program.

Heritage Pork Sign-up


In addition to our CSA program, local individuals are welcome to purchase April Joy Farm produce through our bulk sales offerings. Each year, we make available for sale larger quantities of certain farm grown items including: vegetable and herb plant starts, rhubarb, grape leaves, summer produce like tomatoes, beans, basil, cucumbers, sweet peppers, and mixed greens, wine, juice and table grapes, as well as storage crops like winter squash, dry onions, potatoes and garlic. Please note, available items change seasonally and need to be picked up at our farm by appointment only. Refer to our Bulk Sales page to get a sense of our offerings.

If you can’t wait to can those tomatoes, juice fresh grapes or pickle some beans, join our Bulk Sales List.

Bulk Sales E-mail Sign-up

April Joy Farm has been selling high quality, certified organic produce consistently and professionally to area restaurants since 2008. We are committed to growing lasting Farmer-Chef relationships that support our regional community. Our chefs receive deliveries within 48 hours of harvest, up to twice weekly. We encourage and appreciate regular visits to our farm. A farm walk through our fields is a great time to complete our weekly order together, discuss upcoming crops, sample flavor profiles of ripening produce, as well as learn from and inspire each other. 

If you appreciate the challenge and opportunities of creating seasonally devoted menus, please contact us.

Learn more about Restaurant Sales

In subtle and blatant ways, new agrarians are professionally discounted and personally discouraged. We at April Joy Farm adamantly believe sustainable farming can be a rewarding, healthy, and abundant full time career. Furthermore, we believe sustainable farmers are uniquely equipped to transform our experiences in ways that enrich, not degrade our lives. The Joyful Farmer: aligns life, land and community, believes in power and possibility, restores health and home, nurtures relationships, honors abundance and vocation, celebrates creativity and change.

Join our Joyful Farmer revolution!  Sign up to receive inspiration, education and encouragement to help you pursue your agricultural dreams.

The Joyful Farmer E-mail List

Kind Words


Latest Posts


Garlicky Fingertips

garlic plants growing

This is the week for garlic planting. At least that is what the calendar states. The saturated soil and pouring skies are singing a different song. So we farmers will acquiesce; it’s one more chance to practice something I call ‘the patient pause.’ The patient pause isn’t a stall out. It’s not a giving up…

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Maple-Roasted Delicata Squash with Red Onion

rows of squash

Maple-Roasted Delicata Squash with Red Onion   Print Recipe by: April Ingredients 3 medium Delicata squash (about 3 pounds), halved lengthwise, seeded, and cut into ¼-inch thick slices 2 medium red onions, halved lengthwise and cut into ½-inch rings 5 garlic cloves, peeled and smashed 4 fresh thyme sprigs ½ teaspoon red-pepper flakes 3 tablespoons…

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Weather Talk

autumn leaves in the fields

Few things seem to be more inextricably linked than farmers and the weather — or more accurately, farmers talking about the weather. So it might surprise you to know that between these two farmers, weather talk takes up a very minuscule amount of time. We of course, use forecasts to tentatively plan our workweek, as…

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Fall Tomato Soup

cherry tomatoes on large tomatoes

Fall Tomato Soup   Print Recipe by: Alice Ingredients 3 slices home cured porkbelly, diced 4 Tbs butter 3 onions diced 1 large leek diced ½ cup flour 3 pints diced canned tomatoes** 2 cups broth ¼ sugar 1 Tbs salt ½ Tbs pepper Fresh thyme to taste Hot pepper or chili flakes to taste…

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Roasted Cauliflower Steaks

romanesco, roman cauliflower

Roasted Cauliflower Steaks with Brown-Butter Grape Sauce and Farro   Print Ingredients ¾ Cup Semi-Pearled Farro 4 Ounces Seedless Table Grapes 2 Ounces Arugula, Leaf Celery, or Frisée plus the cauliflower leaves 1 Head Cauliflower 1 Lemon 1 Bunch Rosemary 4 Tablespoons Butter 3 Tablespoons Hazelnuts or Almonds 1 Red Onion ⅛ Teaspoon Paprika or…

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The Wealth Beneath Us

digging holes for planting

October is a transition time, a time of preparation and of decisions. Brad and I are thinking deeply about our place in the community. We envision a Ridgefield that has revitalized its proud food and farming culture, one that treats our incredibly priceless soil with reverence.

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