I'm not a mom, but I have a farm share and try to freeze a bunch of food for later use. You can freeze greens by steaming them, sqeezing them out, and sticking them in a zip freezer bag (or whatever you want to use). I've had terrible luck blanching beans (what's your secret?) and variable luck blanching broccoli and cauliflower.
I freeze lots of berries, too--just wash them and drain for a bit, then spread them out on a cookie sheet (or, if like me you have one of those terrible side-by-side freezer things, on a freezer-safe plate) and when they're solid, toss them in a zip freezer bag or container.
You can also keep the ends and peelings from your organic vegis for fall and winter vegetable stock. Just make sure everything's clean and any bad bits are removed. I just add to my container in the freezer whenever I make the right sorts of vegis (no peppers or brassica) all summer and I end up with some excellent stock without having to buy anything in the winter.