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.

Nourish

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

Learn

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

Connect

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.

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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

GROWING A SUSTAINABLE, PLACE-BASED FOOD COMMUNITY.
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.

LEARN MORE ABOUT OUR FARM

On the Farm

THE JOY IT BRINGS

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

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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

OUR COMMUNITY'S VOICES

Latest Posts

OUR LATEST MUSINGS

In Praise of Weeds

Brassica 'weed'

“Weeds reduce yield and quality of vegetables through direct competition for light, moisture, and nutrients as well as by interference with harvest operations. Noxious weeds are plant species so injurious to agricultural crop interests that they are regulated or controlled by federal and/or state laws.” -Knott’s Handbook for Vegetable Growers Pick up any gardening magazine,…

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Fried Spiced Lentils

golden lentils heart

Fried-Spiced Lentils   Print I found this recipe by Chef Kay Chun in Food & Wine Magazine. I made several batches, and seasoned them all differently- just like popcorn. My favorite combinations included: rosemary, dried and crushed parsley and carrot tops, and a hot pepper mix. Add salt and start snacking! Recipe by: April Ingredients…

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Weeds: A Practical Journey Pt. 2

Blue Spruce, hawthorn and willow

PART II It has been ten years and there are still too many blackberries in the canyon for my liking. However, my naïve belief that if only I was good enough I could somehow “fix” this problem, yes, this has thankfully disappeared. This mindset has given way to a higher truth. Sometimes big problems take little…

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Blistered Shishito Peppers with Miso

shishito peppers

Blistered Shishito Peppers with Miso   Print “Finger-long and typically mild (one in 10 is spicy), shishito peppers are sauteed, simmered, grilled and eaten raw all over Japan in the summer. This charred version from farmer Tadaaki Hachisu gets a salty, earthy, spicy hit from brown rice miso and fresh ginger.” —Wine & Food Magazine…

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Weeds: A Practical Journey, Pt. 1

blackberries DSC_0728

PART I Shifting my mindset (i.e. broadening my philosophy) was the first step to joyfully managing a sustainable, non-chemically dependent farm. But just deciding I wasn’t going to wage any kind of a war against weeds did not change the fact that my farm had several incredibly invasive plants in a few surprising places. I…

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Shirazi Noodle Salad

mint

Shirazi Noodle Salad   Print By Diana Rodgers, RD. Sustainabledish.com Recipe by: Diana Rodgers, RD. Ingredients 2 medium cucumbers 1 medium zucchini Juice of 1 lemon ¼ cup cold pressed, extra-virgin olive oil 2 cups cherry tomatoes (or diced tomatoes) ½ cup minced fresh parsley leaves ¼ cup minced fresh mint leaves ¼ cup very…

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