I really don't like blanching. Could I cook the veg. ready to eat and put straight into the freezer? If so, how long might it last?
OR, as an alternative to blanching, could all the veg be boiled for just 1 or 2 minutes, dried (it's said they're still continuing the cooking process during this time) and then put straight into ziplocked bags and into the freezer?
I get fresh produce from the Farmer's Market and would like to freeze it, mainly short term, up to a month max.