Summarize the following:
Rinse the vegetables in cold water, making sure to scrub off any lingering dirt. Washing the vegetables also ensures that you won’t eat the bacteria and pesticides on the surface of the vegetables. Pat the vegetables dry with paper towels. Using a cutting board and a sharp knife, cut your vegetables up so they are the size you would like them to be when you use them in a recipe. You can also freeze whole vegetables if you are not sure what recipe you are going to be using them for. Many cooks recommend blanching your vegetables before freezing them. Blanching is when vegetables are briefly cooked in boiling water so they still retain their crispiness but are cooked through. Bring a pot of water to a boil. When the water is boiling, put the vegetables in, and cook for several minutes. Take the vegetables out of the boiling water and place them in the ice water. This process is called shocking the vegetables. Drain the vegetables.
Wash your vegetables.  Cut your vegetables up.  Blanch your vegetables. Have a bowl of ice water ready.