Fair week hits different when you’re a farm family. Between washing animals, hunting down show boots that fit, hauling straw bales, and chasing show times, it’s easy to end up eating gas station pizza and cold fries at 10pm. We’ve been there.

But over the years, we’ve learned that a little bit of prep—just a few meals made ahead—can make all the difference in how we feel by the end of the week (and how the kids act in the show ring).

This isn’t a fancy meal plan and I’m not saying we won’t grab a bag of mini donuts to wrap up the fair day. These are the tried-and-true, haul-in-a-cooler, hold-up-in-the-heat kind of meals that get our crew through one of the busiest weeks of summer.

Here are 10 of our favorite make-ahead fair week foods, straight from our kitchen to yours:

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1. Freezer Breakfast Burritos

We wrap these in parchment and foil, then freeze them in big zip-top bags. Come show morning, we just toss them in the oven or a cooler with a hot pack. Eggs, sausage, cheese, and potatoes—protein-packed and totally handheld.

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2. Pasta Salads That Last

A good pasta salad can live in a cooler for days. Our favorite Creamy Ranch Pasta Salad with garden fresh tomatoes, cucumbers and dill. It’s hearty, cold, and feel like a real meal.

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3. Shredded Meat for Sandwiches

We slow-cook pork shoulder, beef roast, or chicken breasts ahead of time and store them in lidded containers. Add BBQ sauce or taco seasoning, and you’ve got dinner ready for buns, wraps, or even eaten with a fork. We also love cold shredded chicken salad that can either be eaten by itself, in a wrap or with crackers.

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4. Egg Bake Squares

We make a big 9×13 Egg Strata with veggies, cheese, and ham, then cut it into squares and wrap them individually. Cold or warm, they’re great for early mornings or midday fuel.

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5. Wraps for the Win

Wraps are easy to prep, stack, and grab. Turkey + cheese + spinach with ranch is a favorite here. Wrap tightly in parchment and store in the fridge or cooler or cut up to make them quick bites.

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6. Hearty Homemade Bread

We slice up a couple of loaves of our Everyday Farmhouse Bread or my Fluffy Sourdough Sandwich Bread and keep it in a bread bag for PB&Js, ham and cheese sandwiches, or even toast over the camp stove. Thick bread that doesn’t fall apart is essential.

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7. Energy Bites + Banana Muffins

We load a tub with grab-and-go snacks: protein balls, mini muffins, Homemade Granola Bars. They hold up in a cooler and keep the kids (and adults) from getting hangry between classes.

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8. Water Jugs + Homemade Electrolyte Drink

We always pack jugs of homemade electrolyte tea (lemon, honey, or sea salt) or iced mint tea. It’s refreshing and helps keep everyone hydrated in the barn heat.

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9. Cooler-Stable Veggies + Fruit

Cucumbers, baby carrots, snap peas, apples, and oranges all travel well and don’t get mushy. We keep them washed, cut, and ready to eat in containers.

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10. The Food Tub

Over time, we’ve learned to keep a designated “food tub” with snacks, paper towels, utensils, wipes, and condiments. It lives in the barn or car and becomes a fair week lifesaver.

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Final Tips

• Pack a couple of hot packs and cold packs in your coolers to keep things at safe temps longer.
• Use clear containers so kids can grab what they need without tearing everything apart.
• Label meals with painter’s tape so you remember what’s what in the chaos.

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Fair week should be full of memories, not meltdowns. A little food prep ahead of time can help everyone stay fed, focused, and maybe even a little less frazzled. If you’re in the thick of it this week—know that we’re cheering for you. Load up the cooler, hug your kids, and remember… the judge isn’t looking at your dinner plans.