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Provisioning Tips for Extended Cruising
by Mary Fox
Before provisioning, I write
out a two-week meal plan to use as a shopping guide, and
then I purchase all the necessary ingredients when I go
to the store. Because disposing of trash while cruising
can be a major problem, I repackage most of my “boxed
type” products into plastic containers, disposing
of the wrappings before leaving home or a major port.
Having adequate supplies
of fresh food is one of the biggest challenges facing
those who cruise in remote areas for extended periods.
Being mindful of the custom requirements regarding the
transportation of foods when crossing between countries,
it is possible to enjoy fresh foods with limited galley
space and without the luxury of a full size refrigerator
or freezer. Following are a few methods that have worked
well aboard our trawler, Hannah Jane.
Frozen
Foods – I find that compact, equal-sized
packages maximize the space in the small freezer compartment
of my under-the-counter refrigerator. Meats and poultry
are divided into appropriate portions for the planned
meals, and are then repackaged into Ziploc® bags.
For example, one pound of hamburger pressed flat can fit
into a sandwich-size bag. The packages are then frozen
in a single layer in my home freezer. Once aboard, I can
easily stack the solidly frozen meat and poultry in my
little freezer. (Note: when in a port with a well-stocked
grocery store, I buy fresh meat and poultry to use in
the next several days, thus extending my frozen meat supply).
I also freeze half gallons
of milk and orange juice that are used to augment the
ice in the on-deck ice chest.
Fresh
Produce. The life of produce can be extended
by putting it in “Tupperware®”-style refrigerator
boxes and placing the boxes in an ice chest. This type
of storage container stacks well. (Remember to leave room
for the frozen milk and juice). The new ice chests that
state they hold ice for “up to 5 days in 90º”
extends the time between “ice stops.” As the
frozen milk and juice defrost, I transfer the cartons
to the refrigerator. I also keep a good supply of boxed
milk and juices aboard as the fresh usually runs out when
it is the most inconvenient!
In May, before leaving
home, I plant a 6-pack of mixed salad greens into a planter
that gets moved aboard when we depart. This allows us
to have fresh mixed greens for a salad when lettuce is
not available, or just to use as an enhancement for the
lettuce that has been purchased. At various times throughout
the cruise, I add salad green seeds to the planter to
replenish what’s been used. In addition, a small
pot of fresh herbs can liven up many entrees.
There’s nothing more
pleasurable after dropping the hook in a remote cove on
the west coast of Baranof Island in Alaska, than pulling
two special steaks out of the freezer and enjoying a BBQ
off the aft deck.
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