Plan the meals before the equipment
Write a short menu for the whole visit, including arrival day and the trip home. Note which ingredients need refrigeration and which meals need cooking. A menu makes it easier to see what the place must provide and what you can prepare before leaving.
Keep food safety in the plan
USDA camping guidance covers cold storage, separating raw and ready-to-eat foods, cooking and clean water. Follow its handling instructions and the food’s storage requirements throughout transport and the stay. A cooler or refrigerator is useful only when it can maintain the conditions your food needs.
Include the whole kitchen routine
Record safe drinking water, a suitable preparation surface, the intended cooking arrangement and washing-up facilities. Check the cooking equipment instructions and the rules at your destination before relying on a method. Add refrigeration and other electrical equipment to your power list rather than planning them separately.
Grow something manageable
If growing food is part of the dream, make it a separate, modest project at first. Choose something you enjoy using and investigate its needs for your climate and available space. Record who will care for it between visits. Your first weekend menu should not depend on a harvest you have not yet grown.