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. Our devotion to our animals and to the health of our land is motivating us to transition to a multi-layered systems-based farming model that maintains a deep, reverential partnership with our farm livestock. You can keep up to date on our work by checking out Farm News.  


On the Farm


organic csa product

Are you looking to keep your kitchen stocked with delicious, local food from May to October? 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.

Our 2018 CSA program is full.  Join our wait list to be notified in advance of the next enrollment period.

2018 CSA Wait List



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.  Our eighteen month internship is a hands-on opportunity to grow your farm aspirations under the stewardship of two happy, healthy farmers who want you to thrive!

Join our Joyful Farmer revolution, and sign up to receive information about our Internship.

The Joyful Farmer Internship

Kind Words


Latest Posts



photo of iris seed pods open on a wooden table

Today Today I reach for compassion accepting I can never understand the depth of layers all hearts fiercely guard. Today I open my front door to the forgiveness that has been knocking patiently all these years. Today I exhale the memories of choices I cannot undo. I listen for the laughing freedom in the crackling…

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Tahini Parsley Dip turned into Asian Hummus

photo of tahini parsley dip

  Tahini Parsley Dip turned into Asian Hummus   Print Adapted from a recipe by Suzanne Ziedy, Cairo Kitchen Cookbook Recipe by: April Ingredients 2 1⁄2 cups parsley leaves, plus more to garnish 1 1⁄2 cups tahini 7 1⁄2 tbsp. fresh lemon juice 5 cloves garlic 3 ice cubes Salt Aish baladi, (whole wheat flatbread)…

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Life At Hand

photo of Drought tolerant purple phacelia

It is past time we give up the false pretense of labels, set down stereotypes and over-simplified classification tendencies. Don’t dance with generalizations, or one-dimensional constructs. Name by name, hug by hug, loaf by loaf.

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Warm Cabbage Slaw

photo of heads of green cabbage growing

Warm Cabbage Slaw   Print AJF says: Make a double batch! The leftovers are an excellent filling for lettuce wraps. Mash up diced garlic, sea salt and an avocado. Spread on butterhead lettuce, add the cabbage slaw, roasted chicken or protein of your choice and a bit of fresh parsley. Messy, but worth it. Recipe…

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Intergenerational Inspiration

photo of two hens and their chicks in a barn

This is the year of the chicks. In her own, independent way, Lullaby went broody first. She selected an old milk crate half full of bailing twine and crumpled paper. Then BB (Black Beauty) followed suit. She more sensibly chose one of the beautiful new nest boxes our friend Chuck made, located inside the night…

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Diversity Works

photo of seedlings pushing up through the dirt

In any given year, Brad and I source seed for about 200 varieties of plants. This year we added more than forty varieties to our crop list. Before you get too excited about all those new flavors, I have to come clean: just a few of them are vegetables. The rest? We’re talking about things…

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