"Veggies" covers a lot of territory... But first, you should avoid vacuum-sealing ALL strong-smelling vegetables such as cabbage, broccoli, onions, and cauliflower entirely. That's according to all the user-manuals I have. Leafy greens will keep best in a bag with pinpricks in it (10-pricks in quart-size bags and 20-pricks in a larger bag) because the pinpricks provide the level of humidity inside the bag and for the exchange of gases from the plants.

Although it's late in the planning, this is where I would use freeze-dried vegetables and I would vacuum-seal those to keep moisture at bay and would leave enough room in the bag to add the water needed to hydrate it turning the bag into a "bowl" for mixing and serving. The same with freeze-dried fruit. One of my favorite dried vegetables I get at Sam's Club - Golden Grill Hashbrown Potatoes that rehydrate in 15-minutes and I use them in a number of recipes.

This pdf file from Utah State University Extension might be helpful for camping: Freezer Bag Cooking: Outdoor Food Made Simple - http://www.bstroop61.com/docs/Freezer_Bag_Recipes.pdf

Hit or miss. I've experimented quite a bit. For a dozen years now we 'camp' just about every weekend in the Spring through Fall. I loosely start planning by Wednesday and start prepping Thurs-fri nights. Try and not re-peat too often.

I do have a small fridge and cutting board in the barn and some room to work but not a 'kitchen' really. Prepping some things at home gives lots of time for the garden and hikes with the pups.

For example, last weekend i made a sprouted grain salad with chick peas dressed with a lemon vinaigrette. put it in a qrt ball jar and tucked in some toasted nuts in a baggie just under the lid. Frozen shrimp, scallops, and a small salmon steak in its own zip-lock with the same dressing to marinate as it thawed. Two small frozen lamb steaks in food saver. I prepped a potato packet ready for the grill. Sliced potatoes, sweet potatoes, onion, shallot, garlic, fresh rosemary tossed in olive oil and wrapped tight in parchment then foil, zip-locked. I made a pasta salad with some fresh fine chopped veg like celery, cilantro, red pepper etc. the pasta was tossed with pesto and the veg had a light oil vinegar dressing. All ready to go, tossed together at serving.

I used a qrt of frozen February chili and a qrt of chicken in homemade stock as some 'ice' in the cooler just incase the weather went sour to make a chicken chili heated on the wood stove. Some of DH's homemade bread to toast with that. Weather was better than expected so we ended up having the pasta salad over pea shoots from the garden for Sat, (chicken chili went in the barn freezer) and had the grilled seafood Sunday night with grilled leeks.

Some washed and bagged veg (not chopped)...asparagus, shallot, mushrooms (frozen 1/2 pint sautéed with caramelized onion) for a possible Sunday brunch egg frittata.

And a 1/2 pint of homemade humus packed with washed and cut up celery and carrot sticks and a couple Naan from the freezer.

Enough food for three-4 days. And lots of choices weather depending. We never left the farm. I had more garden greens for a salad than i expected so a small jar of dressing was handy. So much easier to pre-prep at home.

The weekend before last i prepped a spatchoked chicken, seasoned and wrapped and ready to go on the grill. It was near still partially frozen Friday night. Very cold and safe. Two weeks ago i prepped a brisket and had different sides for that. Slaw, a three bean salad. Smoked salmon and goat cheese for Sunday brunch with some cured meats and olives, etc. Again enough for 3-4 days.

Our cooler is not large but packed efficiently. Thick newspaper bottom, frozen foods, then more newspaper. Frozen water bottles as ice. Thawed/half frozen to take on hikes. More newspaper for delicates like salads and fridge temp foods on the top third of cooler. Zip-locks work best. Pack flat and spread out rather than the solid food savers.

5-7 days may require local shopping but i've had kale and collards last in a cooler that long. A few canned goods like pasta and sauce for a back-up meal. Never needed it but good to have,

I've been experimenting with freeze dried foods for a necessary need but not really needed for a few days or a week trip.

This probably seems nuts and obsessive but i packed 'kits' for a recent road trip using the food saver. The lids are upside down in recycled containers with good cured meats and cheeses, olives, (even apple slices tossed in lemon juice but they were unusually good apples to begin with), under the lids with crackers and veg and pate on top, then shrunk. They stayed fresh, the veg sticks in damp p-towel. In the past some foods can shift and get ice 'water logged'. Day three we hop on a 16hr ferry and if caught in a storm that can turn into 24-36hrs.

They now have a good decent restaurant onboard but years past was horrid steam table food. They still run out so we plan to not rely on any fast food or processed foods. (lobster rolls the exception)

You just need to stop the suction and hit seal before it goes all the way on its own.

Food saver does work for mixed cheeses, cured prepped meats but seal separately. Or zip-lock separately, then seal in kits. A meal itself with a bottle of wine picnic style sitting in the forest on a hike. Food saver will prevent leaks. Just pack a frozen water bottle or two if off on a hike....

(phew, that was long winded but i do this prep all the time)

Crikey! Thanks for all the suggestions. I say camping - we have a dinky caravan. I can cook as I have a little kitchen and we BBq but it's less time out and about having fun and moretime cooking. I always make a quiche or 2 and have meat and veggies on hand but it's nice to make a really quick salad / crudités dish and not have to grate carrots! I'll get preparing and reading. Thank you.

We have a tiny vintage Airstream. Amazing what such a tiny kitchen can do. Very efficient. Stove, sink, fridge with just a spin. Tiny 1/2 scale though. Fridge is small and full does not keep a safe temp so we usually toss in a frozen water bottle or two but the cooler is our main source for cold food storage.

Definitely not a time to try out a new recipe, haha. A good time to pull out your easy favorites needing minimal prep. Ones that can be pre-prepped. Charcuterie. Crudités. Quiche or frittata is easier than bacon, egg, home fries, pancake type breakfasts. Assembly required but less mess. Fruit salad is a nice do-ahead and holds well for a couple days. Granola, yogurt.

Well, we're never very far from a food source.... (as you can imagine) and the fridge even makes ice cubes so efficient. I always take a good quiche and a fruit tart to get us started, chicken or steak to go on the BBQ, stuff to make a fresh pesto to have with pasta... it's more the fresh salady things I seem to spend too much of my short holiday time preparing and I'm spoiled at home with all my electric gadgets for grating etc so i thought that taking ready-prepared carrots etc might be the answer.

An Airstream!!!!!! What so many people dream about. A pic? Please! This is our little caravan. An Eriba.

Cute! Eriba's have been around forever...as classic as an Airstream.

Ours at the moment is a guest house, um, room. It does have air conditioning.

Ice cubes! Luxury, indeed. Nice trailer. Um, caravan. :) Love the pop-up. I've been watching "tiny house" shows because I like when they have clever ideas, but a lot of times, I keep thinking that a trailer would be better designed and made, and much more practical. :) With a fridge, it's about determining priorities. Some vegetables, like carrots, take less room when prepped, especially if they're going in a bag, which takes less room than a box or jar. That in itself would be a good reason to grate the carrots ahead, or just take one carrot and give it a quick grate right into the salad, then replace it as needs be. :)

Have a great time!

That Airstream is so pretty! Thank you all for the help. I agree, plllog, carrots in a bag is the way to go for space saving. The fridge is very small - goes with the rest!