If you are serious, read this article on sous vide cooking. It is perfect for the farm environment. Food never gets overcooked and when re-cooked, it is as good, if not better than, it was originally. http://amath.colorado.edu/~baldwind//sous-vide.html You can cook a batch of meals at once and freeze them for later use. There are reasons that high-end restaurants use this approach (cost and labor efficiency).

Here is the vacuum source to start with. Not the best but the price is right and the use of food grade vacuum bags is the key to the process.

http://www.reynoldspkg.com/reynoldskitchens/handi_vac/en/product_info_page.asp?info_page_id=846&prod_id=3918&cat_id=1337

There is a science to cooking.