Radish: Radishes are a wonderful addition to salads and can be eaten raw as well. Refrigerate or wrap in newspaper and store in cool dark place. When stored at a cool temperature radishes can last several months.
Rambutan: Rambutan is one of the most distinctive and interesting looking fruits out there. Pink apricot-sized fruit with stiff hair-like things coming off of the peel. Similar to a lychee it has a tough exterior that you peel away to reveal the translucent light-colored meat. Common in Southeast Asia and available in Central American markets as well this fruit is definitely worth trying. Stored in a cool area of the boat rambutan has a shelf life of 2-3 weeks.
Rice: Rice is wonderful for cruising. It lasts indefinitely and travels extremely well. Store in plastic insect-proof containers with bay leaves inside to keep insects out. If it gets wet you can always lay it on the deck to dry. You can cook rice and freeze in balls wrapped in plastic wrap to have a quick rice meal on hand.
Root vegetables: A staple in cruising life. Vegetables like potatoes, yams, taro, turnips, and carrots last for a long time and tend to take the place of short-lived fresh vegetables. But worry not; sailors need not subsist on potatoes alone. There is a wide and diverse variety of root vegetables often overlooked by the general population. Sailors often rely on Gerry rigging, substitution, improvisation, and discovery and this applies to the galley as well.
Rutabaga: A wonderfully distinctive addition to your root vegetable supply. Rutabagas are extremely dense and can be difficult to cut. However, this also means that they have a lengthy shelf life. Rutabagas may last 6-months wrapped in newspaper and stored in cool area. Can be stored with apples.
Snack Food: Having something easy to grab and munch on that doesn’t require preparation is a must at sea. Even in the worst conditions it’s important to keep something in your stomach.
Squash: See Winter Squash
Spinach: Fresh Spinach must be refrigerated. Can be bought canned or frozen as well, unlike Popeye I’m a far bigger fan of frozen than canned spinach.
Asian Fusion Portabello Spinach Salad
Spices: It is extremely important to have a diverse and well-stocked spice cabinet. With the right spices and seasonings even the blandest meal can be transformed into ambrosia. Vegetables can be given a complete make-over depending on what spices you cook them in. Keep your most-used spices by the stove (I adore my spice rack) but store the spices you do not use often in a cool dark part of the boat, in hot climates just be sure to keep them out of the sun to prevent aging and losing flavor.
Sprouts: Keep sprouts refrigerated. You can grow sprouts on a boat. The one problem is that growing them does use a lot of water for rinsing, but you can recycle the water you have used for the sprouts to get the nutrients from growing sprouts.
Alfalfa Sprouts: Alfalfa sprouts take about 5-6 days to sprout. After sprouting refrigerate. They stay good for a little less than a week.
Bean Sprouts: Bean sprouts take 5-7 days to sprout. Rinse, drain, and dry all excess moisture after sprouted. Store bean sprouts in a plastic perforated bag in the refrigerator. The shelf life is around 7-10 days refrigerated.
Sweet Potatoes: Sweet potatoes are of the best root vegetables for cruising. They are not the same as yams and are even members of different families. Interestingly sweet potatoes aren’t related to other types of potatoes either, potatoes belonging to the night shade family and sweet potatoes belonging to the morning glory family.
Though sources say they have similar shelf-lives, in my experience yams have a longer shelf life than white or yellow potatoes. Far higher in vitamin A, sweet potatoes also have less calories and carbohydrates than yams and more nutrients than other varieties of potatoes.
Store in a cool, dark, well-ventilated place and cut eyes out as they appear.