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Galley Essentials
PROVISIONING FOR A CHARTER
ADVENTURE by Amanda Swan Neal
This month, we’re excited to be conducting sail-training expeditions in the Pacific Northwest that mark a few firsts for us. Not only are we sailing through our home islands of the San Juans from Bellingham out to the ocean and back, we’re also sailing on Misty, a chartered Jeanneau Sun Odyssey 45.1 from San Juan Sailing. Because we’re not on our own equipped expedition boat, Mahina Tiare, which is waiting for us in New Zealand, there’s plenty of planning involved. So, I thought I’d share my provisioning tips. Although we’re chartering, I’m thankful that we’ll be driving to the vessel rather than flying, making it possible to take some pre-purchased provisions. 1. THE BIG PICTURE Like most projects, it’s important to define the variables. First, establish the itinerary; a 7-day sail-training expedition with an overnight passage between 160 to 220 miles. Next is the number of crew—eight—and we’ll need to take allergies and preferences into consideration. Lastly, determine who will do the cooking; that will be John for breakfast and myself preparing lunches and dinners with the help of the crewmember who is on galley duty for the day. 2. MEAL PLAN The fridge and freezer size determine the amount of fresh and frozen provisions that can be strategically stowed in their spaces, versus the amount of provisions that need to be 48º NORTH
shelf stable. If time permitted, I’d precook some meals; but as we’re going back-to-back with the expeditions, this won’t be possible. I’ve created a 7-day dinner meal plan and have written up the recipes with the required amounts so they’re easy to follow. I opted for simple meals with straightforward ingredients that have been tried and tested on our South Pacific expeditions. 3. SHOPPING The menu plan allowed me to create a comprehensive grocery list. I’ve planned four shopping excursions, which started with my local supermarket. I purchased bulk spices to create Mexican, Moroccan, and curry spice mixes along with acquiring my favorite salad dressing, hot sauces, and bulk dry goods. An early Costco run is next for shelf stable provisions plus freezer items; and on the day of our charters, we’ll again shop at Costco and Safeway for dairy items, bread, fruit, and vegetables. 4. ORGANIZING Once aboard, efficient stowing of items will be the highest priority. I use Ziplock bags for organizing the freezer items and layer them according to the menu plan. Fifteen-quart lidded tubs keep items organized in the fridge. We’ll also bring containers for lettuce, tomatoes, and an open container for commodities such as milk, butter, and cheese. We’ll establish a condiments locker and then stow the remaining items about the boat in relation to the menu plan and storage allocation.
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SEPTEMBER 2020
