I am not sure how spinach should be froze, but as for broccoli I have always blanch it. Mind you I have tried just freezing without blanching and you can tell the difference. Blanching holds the colour and also the texture. You notice the difference when you cook it. I would try freezing some, blanched and not blanched today, and tomorrow and the next day take a couple of pieces of each and cook it to try. That way you will know if you want to blanch all your broccoli that you have grown. If you only use broccoli for soups and stews etc, freezing without blanching will be fine.
Hope that helps.
I have frozen corn without blanching, tasted ok. Prefer Blanching first.
Not sure about your snow peas, but I find blanching beans is much better then not.
EDD 7 February 2005
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