Freezing chopped vegetables for the next week or 2

[hasya]

I just got back from the farmer's market and have a few vegetables that I'd like to freeze. Not for a long time like many with gardens/farms do. Just for a couple of weeks. I wish that cut vegetables in the frig would retain nutrients but they don't.

I have: zucchini, cauliflower, mushrooms, cabbage, spinach, fennel, tomatoes, carrots, beetroots, asparagus.

I would love to sit up tonight and cut them all up and freeze in ziplock bags for use later in the week. And if any is left over, next week, but not later than that. I plan to cook most of them into stews or roast in the oven (cauliflower).

How best to do this?

Can I just lay the pieces in the freezer, on a tray for 10-15 minutes, then gather them up and freeze in a bag? I want to be able to take out only half of the vegetable, say, for use at a time. The latter isn't a necessary condition but would be great so that I can minimize plastic usage.

Can I skip blanching because it'll only going to be 1-2 weeks tops?

Thanks!

PS: Is this an appropriate thread? I thought it may be because other meal planners may have tried something of this sorts. Big time gardeners would surely go the blanching-freezing or canning route to preserve their massive produce.

Edited by hasya - 6/23/12 at 11:26am

[Cynthia Mosher]

I think blanching is necessary no matter how long you plan to freeze veggies. 

This is a good forum for the topic but you might get some better advice from the gardening folks over in the Diggin in the Earth forum. 

[hasya]

Thanks, Cynthia! Perhaps I'll just cook a dish and then freeze. That should work I suppose!