Square Tree Lane

The charcuterie concept is inherently communal, making it the perfect low-stress potluck. Instead of asking Aunt Carol to bring "a side dish," ask her to be in charge of a board.

If you have never made homemade cranberry sauce you just haven't lived. Yes the pre-made is fine but the homemade is far better and it isn't even hard to do! 

This appetizer captures all the classic flavors of Thanksgiving in one elegant, bite-sized package. It’s perfect for using up holiday leftovers or serving as part of your Thanksgiving charcuterie board.

This blog post attempts to remove any confusion often surrounding the three types of construction used to build cutting boards and charcuterie boards (in a nutshell).

When choosing wood for your charcuterie board, always prioritize food safety, durability, and a neutral flavor/aroma. Opt for dense, closed-grain hardwoods like maple, walnut, cherry, or even acacia. While we don't use acacia, it is safe and relatively inexpensive. We choose to use only locally sourced woods and acacia is imported. The 3 woods pictured above are our choice for food purposed boards. They are less likely to splinter, are easier to clean, and won't impart unwanted flavors to your gourmet spread.

These instructions provide the basic information needed for conditioning any of our wood products made to use with food. This page also provides information on cleaning & sanitizing if and when the need arises. If you want to know more about keeping your board in the best possible shape, please continue to read on.