Disposing of trash while cruising can be a major problem, so we take everything out of packages and boxes and put the provisions in reusable zipper-type plastic bags. I cut out any package instructions – rounding the corners to keep the points from poking any holes – and include them in the bag with the food. With the bulky packaging discarded, the volume of garbage we carry is greatly minimized.
Sea Foam has great storage hatches in the salon. Those behind the settee back benches hold canned goods on the starboard side and baking needs to port. The floor hatches store beer, bagged red and white wine, and dry dog food (the mastiff has to eat too). Treasure chest-sized hatches under the seats of the settee and salon hold a variety of root vegetables and dry goods, as well as tetra pack fruit juices and milk. We prefer the tetra packaging over glass because the sturdy, rectangular, wax-coated cardboard package stacks neatly. Juices and milk have a longer shelf life in the tetra packs and don't take up fridge or freezer space in this way either.
We also bring root vegetables such as squash, potatoes, sweet potatoes, yams, garlic and onions. Remove them from plastic packaging and make sure they are dry before putting them "under and in the dark." I have plastic baskets with holes throughout to keep air flowing and each time I use a few, I "stir" the rest around and make sure none are rotting. The vegetables must be in good shape to start with so really look carefully when choosing each variety. I make a point of checking my "stash" several times a week, even if I'm not eating those items, just to make sure they are all still okay.
FRESH AND FROZEN
One of the biggest challenges for those on remote, extended cruises is keeping adequate supplies of fresh food. On our final pre-launch shopping pilgrimage, I stock up on perishables such as eggs, veggies, fruit and cheese.
RICK LEBLANC
For an extended cruise, provision perishables for as many days as reasonable, given the boat's storage accommodations. Eggs last a long time if you buy fresh ones and cheese does too, so as long as you wrap it up well and keep it in the fridge. Fresh fruit gets eaten quickly around our boat and so do fresh veggies. Lettuce is the first to get eaten because it goes brown the fastest. We wash it first, wrap it in paper towels and put it into a zip-lock bag and into the fridge. Having as much aboard as possible limits re-provisioning trips in a new port, when you are willing to pay over-the-top prices for fresh veggies and fruit because they have become a treat after weeks without.
With refrigerated storage at a premium, I use compact, equal-sized packages to maximize the space in the under-the-counter refrigerator and the 3.5-cubic-foot freezer on the stern deck. Meats and poultry are divided into appropriate portions for meals, and then repackaged into zip-topped bags.
Flattening items can also help. For example, one pound of hamburger pressed flat can fit into a sandwich-size bag. The packages are then frozen and can easily be stacked. When in a port with a well-stocked grocery store, I buy fresh meat and poultry to use in the days ahead, extending the supply.
DON'T OVERSUPPLY
One good piece of advice is simple: don't go overboard. I try to leave room for discoveries at new places and markets. Our cruising grounds have many marinas and small communities where we can buy perishable items, and we try to take advantage of opportunities to shop along the way. In port, ask other cruisers and get their tips before restocking. They'll know where the best market is and where the best bargains are.
We also leave some freezer space for the fish we catch along the way. Before cruising further north, we catch what oysters we can and freeze them for later use, because the northern waters are too cold. Prawns and crabs are plentiful, and we try to catch and eat them fresh.
