Monthly Archives: January 2012

The Green Galley – Managing the Provisions


  • Post a list of the possible meals and snacks for the cruise – that way all the crew members know what the snack situation is and can pitch in and help with meals without a lot of instruction. That may be the best advice for improving the onboard environment.
  • Store the drinks in a separate cooler on deck or below. This keeps the refrigerator from being opened twenty times a day as people rummage for that special can of whatever. Reload daily and keep it iced down. In very hot weather, a wet towel over the top keeps the ice frozen longer.
  • Use fuel-friendly cookware. Woks were designed to cook quickly and spread the heat source over the surface. Small ones are galley-friendly and work wonderfully with propane and CNG units. On that same note, add a space-friendly four-quart stainless steel pressure cooker. For those who remember the temperamental, exploding pressure cookers of yore, rest assured that these new foolproof designs are safe. And they still cook fast, have tight seals that make them perfect for cooking underway, and double as a saucepan.
  • If the boat is moored locally, purchase a few identical stainless baking pans, so entrees can be frozen in them — this eliminates the issues of weak disposable aluminum pans, aluminum foil, plastic wrap, etc. Imagine removing a bubbling lasagna that was frozen in an unstable disposable aluminum pan from a gimbaled oven in a rough sea. And look at the new silicone bakeware which neither rattles nor rusts – and the Silpat liners that make everything nonstick and clean-up a breeze.

The Green Galley – Foraging



  • Identify all the possible the farmers’ markets along your route – and their schedules. A visit to one or two will net an enjoyable morning replenishing the galley stores with locally-grown and often organic produce (plus cheese, meat and fish) while affording a look into the local community.
  • Look, particularly, for local farmers’ markets that have expanded to include arts and crafts, entertainment and prepared food stands or trucks featuring local specialties – perfect for a quick lunch or a “to go” meal back on the boat.
  • Search out local farm stands that tend to be  open all week – Google “Farm Stands” or look at the ACC Marina Reports for the area that include Produce Markets as well as Farmers’ Markets.
  • Google “Food Trucks” in the harbor you are headed to – most of them have websites.  Sometimes they are a source of  very high-end food at quick and easy prices.  Local chefs often use Food Trucks to try out culinary concepts or test out new offerings planned for their brick & mortar eateries. Other Food Trucks are first steps for new businesses that tend toward authentic and ethnic. They are all, invariably, interesting and relatively inexpensive.
  • Ask about local fishermen who sell off the boat (ACC often includes this info in Marina Reports) or local fishmongers who buy right off the boat