After the success of homemade spreads and sauces featured on its charcuterie boards, local business Farm to Fingers Grazing has expanded by launching its own line of condiments.
In an effort to elevate the charcuterie boards that Farm to Fingers was already producing, owner Alexis Saghie began making different spreads to compliment the products on her boards.
“I realized that a lot of the products I wanted to incorporate into the boards weren't necessarily available, so I would make them myself and add them to the boards,” she said.
The first two sauces released by Farm to Fingers in late December were a chimichurri and a Romesco sauce. In the coming months, Saghie said she hopes to bottle more of her recipes and get them out on local shelves.
“While the Romesco is my favorite out of these two, I’m really looking forward to the line of spreads that’s coming,” she said.
Farm to Fingers began about a year ago as a business that delivered charcuterie boxes.
“It was during the pandemic, and we were able to offer contact-free delivery to homes,” Saghie said. “The boxes were something new that I guess people weren’t really used to.”
Over the past year, Farm to Fingers has grown substantially, creating charcuterie platters for weddings and other events. Quickly, Saghie’s business began delivering charcuterie on large wooden boards instead of in boxes. Now, the business enjoys another milestone with the launching of its line of spreads.
“I really just wanted it to be in the name that the boards highlight local veggies and local farmers,” Saghie said.
Keeping in line with Farm to Fingers’ goal to make its charcuterie boards highlight produce that can be found and grown locally, Saghie said her spreads also try to feature ingredients that can be found at local farms.
Farm to Fingers has partnered with Durango Artisan Foods to mass produce and bottle the new line of spreads. The charcuterie business also uses the DAF’s commissary kitchen to prepare its boards for customers.
Saghie said she hopes to release two new products as part Farm to Fingers’ line of spreads and sauces between January and May.
“The hope is that by the end of spring we’ll have a whole line of products that we will add to the boards, and also sell in local shops and grocery stores,” she said.
Saghie said she’s also looking forward to producing different hummus spreads for people to buy.
“I’m half Lebanese, and this idea originated as creating a line of hummus spread,” she said “I really want to create these products that are part of me and my culture, and really part of who I am.”
Some of the hummuses Saghie said residents might be able to find on shelves in the coming months include beet humus, lemon hummus and a basil hummus.
“I’m very excited for people to try new variations of hummus, not just the roasted garlic you can get at the grocery store,” she said. “I want to give people a chance to try something unique and coming from a recipe that is traditional.”