I recommend coming in and cleaning your veggies as soon as you get done shopping. If you have to wait, make a note to do it as soon as possible. While you are cleaning your veggies and have the knife out and the water running I suggest dicing up an onion to store in a container. Having all your veggies clean and ready for use saves time in the kitchen later in the week. If you have bell peppers you plan to use in a salad, slice them up and store them also.
Which leads us to this, how do I store them? Different veggies need to be stored different ways, and I will get to that after I explain how to blanch.
These were so fresh it was hard not to pass up buying two of everything.
Blanching is the scalding of vegetables in boiling water or steam. Blanching slows or stops the action of enzymes. Up until harvest time, enzymes cause vegetables to grow and mature. If vegetables are not blanched, or blanching is not long enough, the enzymes continue to be active during frozen storage causing off-colors, off-flavors and toughening.
As soon as blanching is complete, cool the vegetables quickly and thoroughly to stop the cooking process. To cool, drain the vegetables in a strainer, then plunge the vegetables into a container of ice water. Cool vegetables for the same amount of time as they are blanched.
Drain thoroughly and freeze
Different veggies require different kinds of attention. Here is a site that tells you all about the personality of each of these veggies.