Frozen produce is often some of the best you can buy, short of daily-picked from a farmer’s stand. It’s the cream of the crop in appearance and often grown to be frozen, meaning that it is a strain that has better qualities than shipping resistance. It’s often flash-frozen as soon as it can be picked, washed and (if necessary) de-hulled. Cooked properly, it’s not only the best-tasting and often highest in retained nutrition, but indistinguishable from fresh.
Which is not to say that all vegetables freeze equally well. But on the whole, if truly fresh isn’t available, my next choice for most bush vegetables is frozen.