Too true re the Miracle Foods. Has amazed me in the past to see boats with lots of food stuffs on board that to my mind are inedible and to then find that the crew have never actually tested the stuff. While we keep various tinned stuff for the times when we are stuck at anchor and cannot (easily) get to shore I fail to see why anyone needs vast quantities of supplies unless you expect to be away from civilisation for a serious period of time. I think I'm repeating myself here but there is no good reason why most cruisers cannot eat fresh.
Tdw, you are so right, fresh is best! No scurvy for you.
But in the 'great white north' stored food is king. I've always tried to eat off the land as much as possible, and that means I store a year's supply of food as much as possible. (At home, not on the boat.) Just now getting low on fresh onions from the garden. I've learned to store fresh winter squash for up to a year. In fact, I just made my wife's favorite, squash candy, today. The butternut squash are so sweet that the juice that comes out can be dried in a glass pan on the wood stove, then rolled up and sliced into candies. And some of the squash are two or three feet long, mostly neck - which is like the tail of a lobster, solid meat. I also learned to dry them - jerked squash. Can carry a lot easily, but no doubt low in vitamins. High in sugar though.
I do it because I like eating my own clean organic food, and I like the work and the independence. When we are on the boat, we have more than enough and don't need to go to shore. That means we can go to wild areas, and don't need to go to town. I enjoy the wilds, the longer I can stay, the more deeply I can get into that special feeling. . . . . that's my excuse!
And when spring comes, we grow fresh salad and eat tons. I have some covered parsley, kale etc. that with the mild winter should be fine, hope to get some this week as things are melting.