Moving on from St Helena and Acension Island we headed for Brazil, still with fresh veg in our deck fridge. The two red boxes under the mast covered with hessian kept all the veggies cool and crisp for almost two months until we arrived in Antiqua. We had our last onion after we dropped the hook there. Really. All we had to do was dunk a bucket of salt water over the hessian every now and again and the evaporation did the rest. The freezer was far too cold for lowly veggies. I think the salt also delays sprouting and potatoes, onions and carrots last forever.