Provisioning: It's ALL in the Planning

Sorting the Basics

We've been asked (yes, really!) how we went about provisioning for our jaunt across the Atlantic.  As a blue-water novice, let me tell you, planning to feed us on what was to be a bumpy journey inclined at 45 degrees for 30 days or more, took a bit of research.  Not to mention quite a few trips to the supermarket in Deltaville Marina’s “loaner” car.

Research.  What advice can experienced sailors give me?  The internet and many a sailor’s blog gave me insight into what had worked for them.  Some preferred tinned food, others dried; vegetable life expectancy was frequently discussed, as was the value of reliable refrigeration.  Vegetarian meals were whipped up in a flash and freshly caught fish cutlets sustained many a hard working crew.  “We could grow our own herbs, sprout beans and coddle yoghurt,” GS enthused.  Sure!

Planning.  What are the passage basics?  Planning was important though, so we thought we should start with a few basic facts.  How long would said passage take us, how many crew were going, what do we like to eat, what capacity did we have to store foods, and what was the weather going to be like (in a general sense).  No point in trying to bake custard or set jelly if you’re healed over.

Now having some idea of Windjammer’s average speed, we calculated distances from Chesapeake to the Azores and then on to Lisbon.  So, at worst case, we determined that it would take us 30 days to get to Flores and then 10 days to Lisbon from San Miguel.  Reasoning that everyone eats, we knew we would find some fresh supplies in Horta (and also on the other Islands as we cruised by).  We hoped, contrary to our dismal fishing record to date, that we would also snag a nice tuna or wahoo. (We never did…)

Equipment.  How do you like to eat and cook?  At the Annapolis Boat Show, we had, (hang the expense) shouted ourselves a stainless pressure cooker.  “That,” said the Captain, “will be your most useful tool.”  Actually, it wasn’t – just in case you stop reading here and rush out to buy one!  I love my wok and that, with a large frying pan, and a few stainless saucepans (with lids) did us proud.  I think it’s also a matter of what you are used to cooking with too, although high sides are very important.  I purchased a heavy duty rubberised apron and silicon oven mits – it’s so easy to tip boiling water or hot foods over yourself in choppy seas.  On that note, I would never ever deep fry anything at sea…that oil is an accident waiting to happen. 

While you are raising your eyebrows with concern over our excessive “washing up” requirements, this too was modified with a bucket to fit into our sink to store dirty dishes for one large wash a day.  We fixed a dish drainer to the sink with “occy” straps and only once or twice did the dripping contents tip into our shoe bin.  We did try using sea water to wash up but salt encrusted everything (and became damp).  Cheap stainless bowls and cutlery started to rust and I had to start throwing out cooking utensils which disintegrated before my eyes. 

Washing up brings to mind water usage and after some consideration, we decided that our 200 gallons of fresh water would last – we would make it with careful use – as at worst, in the Caribbean, we had to resupply after 3 weeks (with 3 on board swimming daily).  We also carried extra jerry cans of water (and fuel) as emergency supplies, strapped to the deck.  We never needed it!  (But we would always carry reserves.)

Stowage.  Where will I put all this stuff?  Stowage was another issue, and initially, the plan had been to store groceries under the forward bunk.  After struggling with an unyielding mattress (and having to remake the bed each time– and this was all in our very sheltered marina berth), it became apparent that lockers under the settee would be easier to get to.  Everyday items and those in use (opened) were kept in the galley, the refrigerator became a storage vat for perishables, the freezer (as it didn’t work terribly well with a few generator bursts each day) held our cold drinks and the WAECO was put into service as a freezer (on solar panel power).  Tins were stacked into crates and placed in the galley floor locker.  Glass packaged items, regularly accessed dried goods (like rice & pasta) and those in paper or cardboard wrappings would go behind the settee.  All “re-supply” goods then, were to be stashed into lockers under the settee.  We purchased a few small plastic crates (screwed into place) to hold loose items.  Their high sides meant that we would not lose too much in the event of a knock-down.  Yes, we had to plan on worst case scenario weather too!

Lastly, we had to think about packaging.  Easy to dispose when the garbo comes each week, but at sea we didn’t want storage areas to be full of smelly garbage or cockroach eggs hatching from cardboard containers.  So to minimise packaging, as many items as possible were placed into resealable Ziploc bags.  GS was also lucky to find, in Wal-Mart, a small, vacuum storage system; essentially resealable plastic bags with a manual pump.  Meats and cheeses etc could be removed from trays, then vacuum sealed in serving sizes, contents noted with a permanent texta and frozen to last the journey.  Everything that went into the big fridge was repackaged into the Ziploc containers (replaceable plastic containers with a decent sealing lid) of various sizes, all lined with paper towel. 

One other ah-ha moment was when we realised how much food is already in vacuum sealed packaging.  This was particularly useful as some items did not need to be refrigerated or frozen eg salami.  Lots to think about and we hadn’t even bought any foods yet!