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cooking.
tin foil dividers to reheat different stuff in same pan.
have a cooking day where we prep a bunch of meals for the coming week
### General Storage
repackage anything in cardboard to avoid roaches and save on space.
label bags and cans in case can label falls off
canned meats brinkmanfarms.com
A couple dried or freeze dried emergence meals along with an alcohol stove should we run out of propane or food.
reef fish disease: https://en.wikipedia.org/wiki/Ciguatera
#### Storage Specifics for Different Vegetables
Fresh garlic. Do NOT put in plastic. Will last a month or more.
Onions. Store in a dark, dry area to keep them from sprouting. Do not store onions and potatoes together as the potatoes will sprout.
Wash potato and carrots in mild chlorine solution and thorough dry. then hang in nets
Carrots and apple keep separate
Pull carrots out of bag and layer with paper towels in icebox
*Iceburg Lettuce* will keep for over a week unrefrigerated. Take it out of the pastic wrapper and wrap in paper towels instead. When you want to use it peel off the outer leaf or two and the rest will be fine for a wedge salad or the like.
*Romaine Lettuce* will keep the same way though not quite as long. Dry it as much as possible, shake it upside down, pat with paper towels and then wrap with dry paper towels.
*Leaf Lettuce* rots fast, eat first.
*Cauliflower* also keeps well wrapped in paper towels, keep an eye out for mold spots and remove right away. Alternately core it and put a little water into the core every day.
*Cabbage* can be treated identical to cauliflower or Keep cool. Cabbage will last several weeks as long as you protect it from bruising too much.
*Avocados*. They are fairly susceptible to bruising. The best I found to store them was to put them in tube socks, then in a gear hammock on top of sturdy produce such as potatoes or onions. If you buy them in varying stages of ripeness you can enjoy them over a week or more.
*Carrots and celery*. Wrap in aluminum foil, but don't totally seal the packet, leave little openings at the end for moisture to escape (otherwise, they'll just rot). They may dry out some, so rejuvenate in water. They'll easily last one week, often 2 weeks or more.
*Cucumbers*. Pad these well so they don't bruise, and they will last at least a week; often two weeks.
*Summer squash and zucchini*. Small ones last much better than larger ones; they will last 10 days or sometimes longer. If they are starting to wilt a bit, use them in a cooked dish instead of eating raw you won't notice that they're not crisp.
*Broccoli and cauliflower*. These can both last a week, providing they've never been refrigerated. For some reason, they seem to be really quick to spoil if they've ever been refrigerated and are then taken out of it. Broccoli may get a little yellow and cauliflower may get some black spots -- just cut both out. And as with summer squash, if either is starting to wilt, use it in a cooked dish and it won't be noticeable.
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