24 Mar Good Before
The good before date on this head of cabbage was some 3 months ago. It’s been passing as fresh salad on board Seaburban since we departed Victoria last October.
Good before, not deadly after is how I’ve been approaching things. For the past few months, I’ve been pulling leaves off this thing and eating my way around the mouldy and spoiled bits. Today, upon closer examination of this horticultural marvel, I figured I had pushed my luck far enough. I worked my way through the last few good bits and threw the rest over the side. Not bad for 147 days without cold storage.
The only produce I have left are onions and shallots. The onions are like rocks and the shallots like gravel. The lot might just make it all the way around.
Follow my tracks in real-time: