Katie and James Geralds, of Green Cauldron Farm in Tyalgum, aim to start farming revolution in northern NSW

They may have a small farm at Tyalgum in northern NSW, however, this couple is thinking on a much larger scale when it comes to the business of farming.

Farming entrepreneurs James and Katie Geralds have developed a three-pronged business, including Caldera Fine Foods, which produces a range of syrups, jams and sauces

KATIE and James Geralds aren’t your ordinary run-of-the-mill organic farmers.

The pair may have a small farm at Tyalgum, in northern NSW, however, they are thinking on a much larger scale when it comes to the business of farming.

The pair, who come from backgrounds in education and IT, bought their 42ha Green Cauldron farm four years ago, and 18 months ago starting producing heirloom vegetables, including watermelon radishes and turkish eggplant.

They say it was no use trying to emulate mass producers by growing tonnes of lettuce, onions or broccoli — chefs wanted something different to put on the plate.

Green Cauldron Farm in Tyalgum where Katie and James Geralds grow heirloom vegetables and edible flowers.

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“Before we grow anything we think ‘is it palatable? Is it something the chef can add value to?’ ” Mr Geralds said.

“We invite lots of chefs to the farm. We want to see if we can collaborate with them to create new taste experiences.”

The couple have three income streams, a deliberate strategy to diversify their operation, including Bloom Edible Flowers, which started as a way to attract ‘beneficial insects’ to ward off the predators.

They soon discovered they could harvest and sell the flowers, such as violas, dianthus and primulas, to restaurants and gourmet food shops.

Green Cauldron Farm, Tyalgum.

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The third arm is Caldera Fine Foods, which was launched just before the Gold Coast Commonwealth Games last year.

Wholesaler Suncoast Fresh distributes the farm’s vegetables and edible flowers between Byron Bay and the Sunshine Coast. They recently brought Jimele Food Provedore on board as distributor for their cocktail syrups, jams, confits and sauces from Caldera Fine Foods, which are sold under The Native Collection brand.

”Distribution statewide and beyond will help us promote them much further and open up new opportunities including product development and partnerships,” Mr Geralds said.

He said the idea for the The Native Collection was to use the excess fruit grown in the area by other farms to create value-added products.

Produce grown at Green Cauldron Farm, Tyalgum.

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He said they want to create a group of small-scale growers who use Green Cauldron’s distribution network to sell throughout northern NSW and Queensland.

“It is very costly for them to do that but if we handle that we can encourage other people to get back into farming as a viable career,” Ms Geralds said.

They say educating small-scale producers on how to run a viable business is their true passion.

Ms Geralds said growers in Canada can make $150,000 a year growing fruit and vegetables from a space as small as 1000sq m.

“We thought why not take that to Australia — it benefits everyone. The customers are getting fresh local produce, which is what is wanted and needed.”

Mr Geralds said “the sky is the limit” for its value-added range of jams and syrups.