I'm designing the menu for my family's commercial fishing boat. They've all adopted Pale and are loving it. They go out for up to two weeks at a time and I'm trying to find a way to get them as much fiber and veggies as possible. Ideally 5-6 cups of veggies/day/person.
I've already figured lots of cabbage and coleslaw.
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You could make sauerkraut or kimchi. Fermentation is of course a traditional way of preserving vegetables. Fermented vegetables are also generally considered by paleo eaters to be very healthful.
I believe that sauerkraut is also a traditional nautical food. It is good for warding off skurvy :)
(My Harsch fermentation crock arrived today. I am very excited about this.)
You could dehydrate lots of veggies. You could even dehydrate soups or stews and then rehydrate them on the boat. They would weigh less and pack down smaller too.
"Best way to prepare paleo veggies for a long boat trip?"
"Okay veggies, listen up. There's not gonna be any dirt or fresh water, so think about that while your packing. I suggest sunscreen, a swimsuit, sunglasses and some changes of underwear. Anyone of you who can't swim should bring a lifejacket. Does anyone not eat fish? Any vegans? Good. Okay, that's it. Have fun and a safe trip."
Hey, I do the same thing for my commercial fishing family! If they have a big freezer that is used for catch, casseroles and stews are the BEST way to get veggies in your belly once it's on the boat. They can thaw it, throw it in the oven, then tuck in- I found when I did up special little stir-fry or steam packets they went un-eaten in favour or foods they could just throw in the oven and heat up. So if you want it eaten make it something EASY to reheat, preferably just thrown in the oven with zero prep. The deckhands/captain only will eat entirely paleo and gluten free this way, otherwise they break down a month into the trip and buy a bunch of frozen pizzas when they get into port.
Favourites include: ground meat (venison, beef, veal, lamb) spiced in various ways, fried with purple cabbage and carrots, topped with mashed sweet potatoes, classic beef stews, "tortilla casserole" but with layers of cabbage instead of tortillas, egg "muffins" for breakfast (egg, veggies, meat in a muffin tin cooked, they reheat by cutting in half and throwing in frying pan).
Carrots, beets, squash, cabbage, onions, califlower, potatoes, sweet potatoes and garlic all store for at least 2 weeks in cool dark conditions. Brocoli, zucchini, green beans, peppers and kale can last 3-7 days depending in how fresh they are when you get them. Get hard avocados and eat them when ripe. My suggestion is a rotation where the most perishable veggies get used first, til the end of the two weeks you're down to cabbage and sweet potatoes. An attentive cook will notice what's going soft and use that up, or you can make a reminder chart of whats in the fridge and how long it lasts cause things do get busy at sea. A big 5 gallon bucket of mixed pickles is a great idea too, google Japanese and Korean pickle recipies. Pickles go great with fish.
Hunger is most common thing that we feel during the travel. No matter are you travelling with boat or cruise, we will definitely feel hungry. I don't know the recipe to prepare paleo veggies, but I’ll definitely try this during my next trip.