I've been a busy bee blanching Kale, Carrots and other veggies to store them for the winter. Blanching vegetables are really easy. Boil some water, place the diced veggies that you want to blanch in the water for a short cooking time (depending on what is being blanched) and then remove the veggies from the boiling water and place on ice or under cold water essentially shocking it to halt the cooking process. After it has cooled, you bag it in date marked, portion sized, freezer-safe bags and your all set to enjoy your favorite veggies in your favorite recipes.
I also make pumpkin/squash puree and pie mix and freeze them in date marked, portion sized, freezer safe bags. It is very convenient and is going to save me a lot of time when the holidays roll around.