Passage Creek Farm is located in Fort Valley, Virginia. It is run by Katherine Mann and Todd Bolender. We produce fresh, seasonal vegetables, cut flowers, herbs, and eggs. We also make homemade soaps and hot sauces under the label Firefly. 
We are not certified organic growers, but we use organic methods and products. Our goal is to provide sustainably grown produce so that it is healthy, tasty, and has a low impact on our local environment. We sell our produce at the Woodstock farmers market and through a CSA, and to local restaurants.
Neither Katherine nor Todd came from farming backgrounds (Katherine has a psychology degree and Todd was in construction). Katherine worked for Potomac Vegetable Farms in Purcellville, Virginia, for two seasons before she and Todd moved to Fort Valley. We’ve been learning as we go, getting a feel for our climate and getting used to local challenges.
We’ve also spent a lot of time learning how to eat the things we grow. Everyone knows what to do with a tomato, but how do you prepare celeriac or kohlrabi? We like to think we’ve come up with some good ideas, and we try to share them with our customers whenever possible. These recipes can be found on our website or in our CSA newsletter, which we send out with each bag every week.
We hope that providing local food to people in Shenandoah County will benefit all of us. We want to encourage people to support their local farmers, and to provide a way for more of our dollars to stay in this community.