We've provisioned for a couple of months at a time. We have a small fridge, but don't really rely on it for a lot. First week is fresh and fragile stuff: delicate fruit and veg, fresh meat, etc. By week three we're using more hard veg and fruits: potatoes, carrots, cabbage, rutabaga, parsnips, etc. tomatoes last a long time out of the sun if the remain unbruised. Beans, rice, pastas, canned and dried food starts to become more prominent as we move into month two and beyond.
For breads, we pack tortillas, but after the run our we bake pan breads and make our own tortillas. We just got an oven
so I expect to be baking yeast breads going forward. Obviously we pack bulk flour, cooking
oils, and lots of dried spices. Good spices make a huge difference in the galley
. Any one-pot shlop can be made into gourmet fair with the proper spices.
Speaking of dried, I dehydrate most of our dried foods. We carry all manner of fruits, veg and some meats. The nice thing about dried food is that it retains most of the nutritional value, tastes almost like fresh once rehydrated, and if stored right can last for years. I recently bought a Foodsaver sealer. They are amazing. I've had a number of these things over the years and this is, bar none, the best. I have the 12 volt version, so can easily run it off the house banks while underway.
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