Sail - July 2018

SAIL MAGAZINE

Keeping Your Cool

So you’re of on your summer cruise and wondering how to store your provisions...

By Carolyn Shearlock

G

etting the most out of your boat refrigerator means being able

to have the foods you want on board, having cold drinks, being

able to i nd what’s in the refrigerator and using as little power as

possible in the process.

Somewhat counterintuitively, all that starts by taking some of the

contents out.

“What!” I hear you saying. “I’m already frustrated that I can’t put as

much in there as I want to!”

Bear with me for a minute. By knowing what doesn’t really have to be

refrigerated and removing it, there will be more room for the things that

do need to be kept cold, the cold air will circulate better and it’ll be much

easier to organize and i nd the contents.

In homes, we tend to refrigerate a lot of produce that does just as well

unrefrigerated. h ere are a number of alternatives to dairy products, for

example, that don’t require refrigeration until they are opened. Since

these can take up a lot of space in the refrigerator, they are therefore

prime candidates for removal.

STORING PRODUCE

When it comes to storing unrefrigerated produce, if possible buy vegeta-

bles and fruit that have never been refrigerated. Otherwise, lay them out

to warm up and wipe of any condensation before storing them; items

must be dry or they will rot. Be very picky when buying and don’t accept

any with blemishes or bruises, as they will go bad much more quickly.

Ventilated bins are great for most items. Create “darkness” by placing a

dish towel or old T-shirt over the contents.

Tomatoes: Buy them in varying stages of ripeness, including those that

are still green. Either store them in a dark place, wrap them with paper

towels or newspaper or stick them in tube socks—they need darkness to

ripen. Unwrap when ripe and use within two days. By buying in various

stages of ripeness, you can have a supply for two weeks or more.

Carrots and Celery: Wrap these in aluminum foil, but don’t totally seal

the packet. Instead, leave little openings at the end for moisture to escape.

Otherwise, they’ll rot. h ey may dry out some, so rejuvenate in water. Both

carrots and celery will easily last one week, ot en two weeks or more.

Mushrooms: Place mushrooms one or two deep in a ventilated tray or bin

and they’ll last up to a week, ot en longer than they last in a refrigerator. h ey

may dry out a little, but will remain every bit as good when cooked.

Cabbage and Brussels Sprouts: Keep cool. Even in the tropics, cabbage will

last several weeks as long as you protect it from bruising too much. Lettuce

does not keep well even in the refrigerator, so cabbage becomes the “salad

staple” for cruisers. Napa cabbage is a good alternative that’s closer to the tex-

ture of lettuce and will last at least a week. If the cut edge of either turns black,

just trim it of. Brussels sprouts generally last a week without refrigeration.

Squash and Zucchini: Small summer squashes last much better than

larger ones and will keep 10 days or sometimes longer in bins. h ey don’t

ON DECK GALLEY TIPS

Organization is the key to getting

the most out of your fridge

Cabbage lasts for weeks Wrap citrus fruits in foil Eat your sprouts inside a week Squash will keep a month or more