How to Prep and Store More Interesting Produce for Passage

When you’re out on passage, keeping your fresh produce vibrant and delicious can be a challenge. Kathy Catton caught up with sailor, certified coach and plant-based nutrition consultant Sarah Powell-Fowler, who shares her best tips for storing and working with vegetables.

By
Kathy Catton
-
0
No need to miss your favorite bakery from land. With a pressure cooker, you can make this moist vegan lemon and blueberry cake for a special celebration, or as an anytime treat. (Photo/ Sarah Powell-Fowler)
No need to miss your favorite bakery from land. With a pressure cooker, you can make this moist vegan lemon and blueberry cake for a special celebration, or as an anytime treat. (Photo/ Sarah Powell-Fowler)

As any seasoned sailor knows, managing space and resources on a boat is paramount. This is especially true when it comes to storing and using fresh fruits and vegetables.

To continue reading this article or issue you must be a paid subscriber.
How to Prep and Store More Interesting Produce for Passage
Subscribe

Subscribe to Practical Sailor

Get full access to Practical Sailor - over 4,000 articles - for just $34.
Subscribe today and save 42% off the annual rate.
Already Subscribed?
| Forgot your password? | Activate Web Access
Kathy Catton
Kathy Catton
Kathy Catton grew up around boats, sailing with her family out of Portsmouth Harbour, United Kingdom. She now lives on Banks Peninsula, New Zealand, and is a freelance writer and editor.

RELATED ARTICLESMORE FROM AUTHOR