Pasta: Pasta is always a staple food on sailboats. Store in insect-proof sealable Tupperware container. Even if you are trying to conserve water do not use pure salt water for cooking. If you do the pasta will turn out so salty it is all but inedible. More than that, the water takes so much longer to boil (which uses valuable propane) that it really is not worth cooking in salt water. If you really want to conserve water I have found that 1/3 salt water to 2/3 tap water is the ideal mix and this way you don’t have to salt your water.
Papaya: Not expensive and delicious in markets in South and Central America and many warmer climates. Wrap in newspaper and store in dark place. Check the papayas every day; when they start to ripen they ripen quickly. Kept in ideal conditions papayas have a shelf life of 1-3 weeks.
Parsnips: Parsnips are delicious and can be used in stir-fries, roasted, pureed, or used in soups. Refrigerate in plastic bag or wrap in newspaper and store in dark place away from apples. Ethylene makes parsnips bitter but refrigeration makes them sweeter.
Passion Fruit: Delicious in smoothies, jam, or adding a dramatic citrus-like flavor to your meals. You can find passion fruit in markets of South America and the Caribbean and a sweeter one in Australia and the South Pacific. Last up to a month when stored in cool temperatures, buy a few if you see them at the local market.
- Passion Fruit Jam
Peas: Peas are one of the most versatile vegetables. They’re good canned, frozen, and even dried. Just re-hydrate and they are, some claim, better than canned. I recommend buying dried peas when you can find them. They save space, weight, and money too!
Peaches: Peaches are a luxury, harbor fruit. Not as bad as berries, they can last up to a month, but they are easily bruised and have less than a week of “optimal” days. Store in fruit hammock to ripen and then move to refrigerator. Frozen peaches are a great option if you have a freezer.
Ginger Peach Scones
Portabello Mushrooms: Known as the vegetarian steak and absolutely delicious marinated over salads, pasta, or just on their own. Unfortunately they only last a few weeks refrigerated. See mushrooms.
Asian Fusion Portabello Salad
Popcorn: A wonderful cruising snack. Even when a someone is seasick or just sea-queasy it’s almost always possible to nibble on some popcorn. Bags also don’t take up much space. Store in plastic air-tight containers.
Potatoes: Potatoes are a good cruising food. Like most root vegetables, they are relatively easy to store and last a long time. Just make sure to remember several rules. Store them dark well-ventilated location. If they are exposed to sun they can turn green and develop solanine, a toxin that can make people nauseous. Wrap in newspaper and remove eyes as they appear to reduce
sprouting. The eyes contain higher levels of solanine. If kept correctly potatoes may last 6 months or longer.
Japanese Potato Salad
Quinoa: Quinoa is wonderful for a change in the normal day-to-day grains because it is not actually a grain… it’s a seed! This South American staple is gaining popularity in North America and throughout the Western world. You can buy yellow (sometimes known as white), black, red, or rainbow. It is an excellent protein an iron-rich grain and makes delicious and nutritious salads.