Here's something most of you already knew about freezing, but for those of us who didn't:

Not all vegetables freeze well. Those that don't include green onions, lettuce and other salad greens, radishes, cucumbers, and tomatoes (except as juice or to use in cooking). Uncooked potatoes often develop an uncharacteristic sweet flavor when frozen.

and for blanching:

Blanching is scalding the vegetables in water or in steam for a short period of time. It is a very important step in freezing vegetables because it slows or stops the action of enzymes. These enzymes are essential for growth and maturation of the plant. If the enzyme action is not stopped before freezing, the vegetables may develop off-flavors, discolor, or toughen so that they may be unappetizing in a few weeks.
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Queen JJ
www.queenjawjaw.com
All Things Royal - 2010 and Beyond
Humorist for the NABBW