Sage

This musky, heat loving herb is delightful to simply bury your nose in.  The following recipe from Vegan Planet is so easy and was voted “the best meal ever” by a farm helper (until a week later when we had carrot dogs!).

Tuscan White Beans with Garlic and Sage

“The people of Tuscany have a prolific bean preparation repertoire.  Among their classic recips is a simple sautee of white beans, garlic and sage.  This is delicious as a topping for bruscetta or pasta.  You may add chopped greens such as escarole or broccoli rabe, if you like.

2 tbsp extra virgin olive oil, plus more for drizzing if desired

2 garlic cloves, minced

10 fresh sage leaves, minced

3 cups cooked, or 2 15-oz. cans cannellini or other white beans, drained and rinsed

salt and freshly ground black pepper

1. Heat olive oil in a large skillet over medium-low heat.  Add the garlic and cook, stirring, until fragrant, about 30 seconds.  Add the sage and cook, stirring, until fragrant, 30 seconds more.

2. Add the beans, stirring to coat.  Simmer over low heat until hot, about 10 minutes.  Season with S & P to taste and drizzle with a little olive oil, if desired.  Serve hot.”

So simple!  So good, healthy and inexpensive too.

Mustard Greens

Another Green that just grows and grows and grows!  These recipes were gleaned from another CSA website Noble Foods Farm in the Midwest and the internet and selected for tastiness and ease, so please let us know how they are.

Mustard Greens

Early spring is a time for greens! In spring my body is craving something fresh and robust from the garden after a long winter without salads. Mustard greens are one of the first spring greens ready for harvest early in May (or October through June in Charleston!!). They can be eaten raw in salads or cooked in soups, added to stir-fries, or pasta dishes. Mustard greens can also be mixed into omelets, quiches, lasagna, and casseroles.

The following greens can all be used interchangeably in recipes calling for any cooking green: arugula, collards, kale, mustard greens, turnip greens, beet greens, Swiss chard, dandelion greens, spinach, and radish tops. Experimentation is the key to finding a flavor combination you love.

If you can’t eat all your spring greens at once, they also freeze well. Blanch washed greens for 2-3 minutes. Rinse in cold water to stop the cooking process, drain, and pack into airtight containers such as zip-lock freezer bags. For fresh eating, wash leaves in a large sink of cold water. Spin or pat dry with a towel. Remove stem and ribs of mustard greens before using. Roughly chopped, mustard greens can be used in the following recipe:
Oven Polenta with Glazed Baby Onions, Mustard Greens, and Blue Cheese
Madison Area Community Supported Agriculture Coalition

20-24 small “boiling onions” (about 1 lb) or the 4 small regular onions, quartered
1 cup yellow cornmeal (medium grain)
4 ½ cups chicken or vegetable stock, divided
Salt & pepper
2 Tbs butter
2 tsp sugar
2 tsp cider vinegar
2 Tbs olive oil
2 tsp minced garlic
¼ tsp crushed red chile flakes
1 pound mustard greens, thick stems discarded and leaves chopped (or substitute turnip or other
spicy-flavored greens)
4 ounces blue cheese, crumbled

Bring a pot of water to boil. Cut a tiny “X” in root end of onions, drop them in the boiling water, and cook 1-2 minutes. Drain, cool, and slice off ends, leaving a little root end intact so onions won’t fall apart when cooked further. Remove skins. Heat oven to 350°F. Oil a large ovenproof skillet (preferably nonstick) Add cornmeal, 4 cups stock, and 1 tsp salt; stir well (it won’t get smooth until it’s cooked). Bake uncovered, without stirring, until liquid is absorbed, 40-50 minutes.

Meanwhile, melt butter over medium heat in skillet. Add onions, sprinkle with salt, and cook until nearly tender, 8-10 minutes, shaking pan frequently to prevent sticking. Add sugar and continue to cook, shaking pan, 2-3 minutes. Add remaining ¼ cup stock and vinegar. Raise heat; cook until liquid becomes a glaze, again shaking pan. Remove onions to a bowl. Wipe out skillet; add olive oil. Add garlic, chile flakes and greens; cook stirring often until tender, 4-5 minutes. Stir in onions; add salt and pepper to taste. When polenta is done, serve it in a wide shallow bowl topped with greens and blue cheese. Makes 4-6 servings.

Glazed Onions & Mustard Greens Over Couscous

Submitted by CSA Member Barbara Olic-Hamilton

• 1 large onion or 4 small onions
• ¼ cup chicken stock
• Salt & pepper
• 2 Tbs butter
• 2 Tbs sugar
• 2 tsp wine cider with raspberry or other flavoring
• 2 tsp minced garlic
• ¼ tsp red chile flakes or seafood seasoning
• 1 Tbs olive oil
• 1 pound mustard greens or any greens such as kale, mizuna, chard (thick stems discarded and leaves chopped)
• 1 package Near East whole wheat couscous (Garlic and Basil couscous is good.)

Bring pot of water to boil. Cut a tiny “x” in root end of un-peeled onions, drop them in boiling water, and cook 2-3 minutes. Drain, cool, slice off ends leaving a little root end intact so onions won’t fall apart when cooked further. Remove skins.

Melt butter over medium heat in nonstick skillet. Add onions, sprinkle with salt, and cook until nearly tender—8-10 minutes. Shake pan frequently to avoid sticking. Add sugar and continue to cook, shaking pan for 2-3 minutes. Add chicken stock and vinegar. Raise heat. Cook until liquid becomes a glaze, again shaking pan. Remove onions to a bowl.

Meanwhile, follow package directions and cook couscous.

Wipe out skillet. Add olive oil. Add garlic, greens and sprinkle with red pepper flakes or seafood seasoning. Cook, stirring often until tender—4-5 minutes. Stir in onions. Add salt and pepper to taste. Serve couscous in a wide, shallow bowl topped with greens and onion mixture. Serves 4-6.

Curried Mustard Greens with Kidney Beans

From Taste of Home Recipe Finder, Submitted by CSA Member Beth Landis ~~ Beth says, “This is fairly quick and simple. I substituted light sour cream and fat free yogurt for the half and half”.

• 1 bunch mustard greens
• 1 Tbs ghee (clarified butter)
• 2 medium shallots, chopped
• 1 Tbs minced fresh ginger root
• 1 pinch red pepper flakes
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (15 ounce) can tomato sauce
• 2 teaspoons curry powder
• 1/2 cup half and half

Bring a large pot of lightly salted water to a boil. Place greens in the pot, cover, and cook 7 minutes, or just until tender. Drain, and rinse under cold water.

Heat the ghee in a skillet over medium-high heat, and cook the shallots until lightly brown. Stir in ginger, and season with red pepper. Mix in greens, kidney beans, tomato sauce, and curry powder. Stir in the half and half, and continue cooking until heated through.

Hot Wilted Greens

1 thick slice smoky bacon ½ T olive oil 1 large clove garlic, minced 1 medium sweet red onion 3 T chicken stock 2 T balsamic vinegar 1 quart mixed piquant leafy greens (such as arugula, endive or mustard greens) ¼ cup toasted pecans In a large, deep skillet or wok over medium heat, cook bacon until crispy. Remove and drain on paper towels. Crumble and reserve. Add olive oil to bacon drippings in skillet, heat and add garlic and onions. Sauté for 3-4 minutes, until onions and garlic are softened. Stir in chicken stock and vinegar. Add greens and mix. Stir-fry for 2-3 minutes, until leaves are coated. Cover and cook several minutes more, until leaves are wilted and cooked tender-crisp. Top with bacon and chopped pecans. Serve hot. Serves 4.

A different tradition of quick-cooked spring greens has been passed down through the generations in the family of a black South Carolinian novelist, farmer and farm stand operator named Dori Sanders. She traces many of her family’s culinary traditions to her Aunt Vestula, who died when Dori was a young girl.

Aunt Vestula, a link to a bygone era of southern history, worked around the turn of the century in the kitchen of a plantation near Charleston. Part of her pay was bringing home leftovers. In Dori Sanders’ Country Cooking (Algonquin Books of Chapel Hill, N.C., 1995), Sanders describes a springtime tradition of foraging in the fields for wild greens, many of which are available in cultivated form in Southern California farmers markets. She mentions what Carolinians call creasie greens (field cress that is a wild relative of water cress), pokeweed and dandelion greens.

Pokeweed tastes like beet leaves but with a stronger flavor, she writes. As with all bitter greens, boiling them before further preparation takes off some of the edge.

Mess o’ Greens Salad With Warm Pecan Dressing 6 cups fresh mustard, turnip, and/or collard greens (about 1 pound) 6 cups fresh mustard, turnip, and/or collard greens (about 1 pound) 2 T balsamic vinegar 2 tsp. honey 1 T Dijon mustard 2 tsp. vegetable oil ½ cup pecans, roughly chopped or broken Wash greens well, dry thoroughly, then remove and discard the long stems. Tear the greens into salad-size pieces and place in a large bowl. In a small bowl, combine the vinegar, honey and mustard. Set aside. Heat the oil in a small skillet until hot but not smoking. Add the vinegar mixture and pecans and cook, stirring regularly, for 2 to 3 minutes. Pour over the greens and serve at once.

People in Mediterranean cultures, who have been big fans of bitter greens, such as dandelion and chicory, for centuries, boil them as a matter of course. Authorities on Italian cuisine recommend cutting the greens crosswise into 1-inch pieces before plunging them into the salted, boiling water. Then wring out the excess water, chop them up, and proceed with the desired recipe.

Cookbook author Diane Seed, in The Top One Hundred Italian Dishes (Ten Speed Press), suggests tossing dandelion greens or rapini with a chunky-shaped pasta, like penne, orechiette or ziti.

Seed, who teaches cooking classes in south Italy, suggests cooking the pasta in the same water used to boil the greens, which not only adds flavor to the pasta, but saves time, to boot.

She favors turnip greens in the following recipe, but broccoli raab (rapini), mustard or dandelion greens work just as well.

For the best flavor, use a strong, fruity extra-virgin olive oil. Serve with a loaf of thick-crusted, whole-grain bread.

Pasta with Dark Greens

2 pounds broccoli raab, turnip, mustard or dandelion greens Kosher salt 1 pound orechiette, penne or other pasta 1/4 cup extra-virgin olive oil 4 cloves garlic, chopped 4 anchovy filets in oil, drained and finely chopped Pinch dried red pepper flakes, or to taste Freshly ground pepper and salt In a large pot, bring 2 to 3 quarts of water to a boil. While the water heats, trim the greens and wash them well. Cut the greens crosswise into 1-inch pieces or strips. When the water comes to a boil, add 1 tablespoon of salt. Toss the greens into the boiling water; cook until they are almost tender but still bright green, 8 to 10 minutes. (The time will vary somewhat depending on what kind of greens you use. Testing them is the best way to know when they are done.) With a slotted spoon, remove greens from the pot and toss into a large bowl of cold water. Add the pasta to the pot of water in which the greens were cooked. While the pasta cooks, squeeze the greens to remove as much water as possible. Fluff the greens to separate them, then set aside. In a large, heavy skillet or a wok, heat the olive oil over medium-high heat. Add the garlic and cook, stirring constantly with a wooden spoon, just until the garlic begins to color. (Take care not to let it burn or the dish will taste bitter.) Add the anchovies, pressing them so they “melt” into the oil. Add the pepper flakes. When the pasta is almost done, 10 to 12 minutes, add the drained greens to the pan and cook together for 2 minutes, stirring constantly. Remove pan from the heat. Drain the pasta, leaving a bit of water clinging to it. Add the pasta to the cooked greens; toss well. Season to taste with pepper and salt. Serve immediately with a loaf of the thick-crusted, whole-grain bread. Makes 4 to 6 servings. Note: If you prefer, the greens can be cooked ahead and held up to 8 hours. (Refrigerate them if it will be more than two hours, then bring them back to room temperature before using.) You won’t get to reuse the cooking water from the pasta, but you will be able to put the finished dish on the table in just minutes.

—-above three recipes from theseasonalchef.com

Swiss Chard

Beet Greens are similar to Chard, so keep them in mind for these recipes too.

Check under the Radish and Turnip section for new recipes too.  The new ones each week will be listed first, and sort of categorized for easy consultation.  The Garlicky Turnip and New Potatoes sounds amazing.

From Courtney:

Baked Chard Béchamel

1tbsp butter, with 1 Tbsp flour in a saucepan, wisk in 1c milk after cooking about a minute on med. cook until thickens, add salt, pepper, pinch of nutmeg and 1/4 tsp cayenne.

pour over 2lbs pre-cooked chard in ovenproof pan, and sprinkle with 1/2 c breadcrumbs. Put in 375degree oven for 12 minutes.

So super tasty! Comes from How to Cook Everything – Mark Bittman

Nice change from olive oil and garlic. I bet it would work great with beet or turnip greens too!

This recipe is from Jean:

Tuscan Chard and White Beans

Heat 3 TBS olive oil in large skillet over medium heat.

Stir in: 1 TBS minced garlic, 6 anchovy fillets-chopped and ½ tps red pepper flakes.

Cook 30 seconds.

Add: 1 bunch (1lb) Swiss chard-coarsely chopped, 1 cup chicken broth and 1 tps salt.

Cover and cook over medium-low low heat, stirring occasionally, until chard is tender – 10 minutes.

Stir in 1 can (19 0z.) cannelloni beans-rinsed; heat through.

Toss with cooked shells or cavatelli – or whatever.

Carrot Dogs!

The carrots are growing like crazy and even starting to shoot up their flowers stalks due to all of our ups and downs in temperature.  This recipe comes from the Savory Market on James Island and we LOVE them.  They can hang out in your fridge marinating for two weeks, but are ready in an hour too.  Eat ‘em just like a hot dog, but with no meat or soy!  Top with braised mustard greens or fresh lettuce.

You need:

6-10 meduim sized carrots, those about the size of a traditional hot dog, washed and with ends cut off.

For the marinade, whisk together

1 cup soy sauce or tamari

1 cup water

1/2 cup rice vinegar

1/4 cup sesame oil

1 tbsp chopped pickled or fresh ginger

1 tbsp chopped fresh garlic

pepper to taste

Directions:

Boil 5 cups water in a large pot.  Cook carrots until al dente, not to mushy ’cause they are nice with just a little snap.  When tender, drain boiling water and run cool water over them to halt cooking process.   Transfer carrots to storage container.  Pour marinade over carrots and refrigerate.  The longer they sit, the more they taste like a hot dog!

Lettuce and Dressings

Our Spring bumber crop of heirloom salad greens is providing quite a bounty for our CSA right now.  Here are a few dressing ideas from our members:

From Vanessa:

Also, I’ve made a green-goddessy sort of dressing that I wanted to volunteer because it goes well with many of the greens:  Take one avocado, 3 T white wine vinegar, a teaspoon or so of lemon juice or maybe lime juice, a couple of cloves of garlic, a shallot, some herbs, 2 anchovies, and some olive oil.  (I’ve been using tarragon in it but I think other herbs would work well too.)  Throw the garlic and shallot in the food processor and chop, add avocado, anchovy, vinegar, lemon juice, and herbs and blend, then add the oil.  This keeps well in the fridge without losing its nice green color.  It is fabulous on this week’s lettuce, and on pretty much anything else too.  (I put it on steamed broccoli rabe as well). (I got the basic recipe from this month’s Bon Appetit, from someone who credited Chez Panisse for the original, but I left out the heavy cream they called for and simplified the herbs and juices they prescribed as well.)

From Joanne:

Simply mix equal parts olive oil and lemon juice.  It goes great with these tender sweet greens.

From Rita:

Mix any combination of olive oil, vinegar (balsamic, red wine, rice wine, apple cider), tahini, mustard (honey, dijon, German), garlic, tamari or soy sauce, salt and pepper.  Just remember to shake really well.

I also make a strawberry balsamic from the fresh berries in season right now.  Blend a handful of berries with a little dijon mustard in the food processor.  Then stir in balsamic vinegar.  Great with the spicy mustard greens and arugula salads.

Sharin’ the Bounty- Turnip Style

Our fellow CSAers share their favorite ways to use up the bounty in the box each week.  Please e-mail vegitup@yahoo.com to have a recipe posted on the blog.  Thank you and ENJOY!

Spring Turnips and New Potatoes with Mellowed Garlic

Turnips never get the strokes that potatoes, tomatoes and other vegetables get all the time. Try this dish of new potatoes, spring turnips, mellowed garlic and fresh grated nutmeg. So French it practically speaks with an accent.

This recipe evolved over the years from one created by Michele Urvater and David Liederman in their Cooking the Nouvelle Cuisine in America (Workman Publishing, 1979). It’s our favorite partner with everything from simply a salad or other vegetables to any seafood or meat you can imagine.

Serves 4 to 6 and halves easily

• 2-1/4 pounds small organic turnips, peeled and quartered
• 3/4 pound organic new potatoes (Yellow Finns, red skins, White Rose or Desiree), peeled and cut in to 1-inch chunks
• 6 quarts boiling salted water
• 1-1/2 to 2 cups chicken or vegetable broth (homemade preferred)
• 20 large cloves garlic, peeled but not crushed
• A generous pinch freshly ground nutmeg
• Salt and freshly ground pepper to taste
• 3 tablespoons unsalted butter
• 3 tablespoons snipped chives

1. Boil turnips and potatoes 8 minutes and drain. Turn into a 12-inch sauté pan, adding the garlic, 1-1/2 cups broth, nutmeg, a little salt and pepper. Cover and cook at a very slow bubble over medium-low heat, adding more broth if sticking is a problem. Stir often with a wooden spatula.

2. After about 25 minutes, when garlic is soft, cook off any excess broth until mixture is almost dry. Puree with the butter in a food processor, tasting for seasoning.

3. Serve hot sprinkled with chives, or refrigerate up to 24 hours. Reheat puree in a bowl set over a pot of boiling water.

This recipe is from Alice:

Haikuri Turnip and Spring Onion Risotto

Hello fellow veggie lovers!

Using up the rest of our veggies before next treats arrive.  Created a little risotto dish with the spring onions and haikuri turnips….delicious!

2 TBSP butter

2 TBSP olive oil

Salt and pepper

mostly the green part of the spring onion

halved turnips (when smaller than golfball size, quartered otherwise)

1 cup risotto

3 cups vegetable broth

small amount of diced garlic

1)  melt butter with olive oil, add onions, turnips, garlic, salt and pepper (saute for 3 mins)

2)  add risotto (saute for 3 mins)

3)  add one cup broth and stir constantly until liquid is absorbed, add each additional cup slowly until all liquid is absorbed (be patient)

4)  will be al dente, add pepper to taste and grated parmesan if desired, serve with a big salad

(the turnips are so sweet and add such nice flavor, I was really surprised!)  ENJOY!

This one is from Kate:

Summer Veggie Frittata

Hi All -

We were so busy this week, not much time in the kitchen – so I found myself w some veggies I needed to eat before the new box arrives tomorrow…thought I would share this recipe for a summer veggie frittata that was delicious and easy…

6 large eggs (Celeste’s are the best!)

fresh chopped herbs (i used oregano, parsley and basil)

salt, ground pepper

Rita’s veggies (radishes, swiss chard, mustard greens, spring onions…)

grated parm cheese

-preheat broiler

-whisk eggs w s&p and herbs, set aside

- sauté veggies in skillet w olive oil until tender

-pour egg mixture into skillet, use spatula to pull up sides to cook as much egg as possible until edge is set (approx. 2 min)

-sprinkle cheese on top

-broil frittata 2-2.5 min until puffed and golden

-cool 5 min, loosen edge and slide onto large plate

slice and serve w salad!  yum!  (i told my 2 yr old it was egg pizza and she liked it! whew – toughest critic in the house!)

Can’t wait for the new box!

Spring Cleanin’ with Greens!

Here is a simple, basic recipe for lightly cooking this abundance of greens you will receive for a while.  It works for all greens and is quick and easy.  Don’t forget to eat the tops of the turnips, beets and radishes.  You can mix and match and this also works for the broccoli raab and broccoli shoots.

Wash and drain all greens.  Tear or chop into bite sized pieces.  In a large saucepan or skillet, sautee garlic and onion on low, when lightly browned add 1/4 cup water.  Add greens and cover for 3 minutes.  Uncover, stir and let water cook off.  Eat when tender- to your preference of course.

Cookin’ them Collards

The one and only bunch of collards you will be getting this season is in your box this week.  We had some last night and they were tasty.  Here’s what we did:

Remove leaf from stem by holding the stem and peeling the leaf away into bit sized pieces.  Wash.

Chop two Spring onions and sautee in about 3/4 cup apple cider vinegar.   Add lots of fresh garlic or garlic powder, salt and pepper to the pot.   When the onions are soft add the greens to the pot and coat with vinegar for a minute.  Add just enough water to cover the greens, a few jigs of soy sauce and simmer for 15-25, depending on your preference for tenderness.  Serve hot. 

I am getting so hungry writing all of this!  Enjoy!!

Radishes Galore!

Radishes will be a mainstay in the boxes every week, because they just love to grow in abundance around here.  So, get creative!  Here are a few recipes to get you moving:

Sweet and Spiced Herb Radish Sauté

Serves 4

• 1-1/2 to 2 tablespoons unsalted butter
• About 24 small multicolored radishes, trimmed, washed and dried
• 1/8 teaspoon sugar
• Generous pinch hot red pepper flakes
• Salt and freshly ground black pepper to taste
• 2 to 3 tablespoons water
• 1/4 cup snipped chives or thin-sliced scallion tops
• 3 basil leaves, torn
• 2 tablespoons sour cream

1. Heat butter in a 10-inch sauté pan over medium high. Add radishes and sugar, sautéing about 2 minutes.

2. Lower heat to medium. Sprinkle radishes with salt, pepper and water. Cover and cook 1 minute. Uncover and boil off liquid, stirring all the time. Taste radishes for seasoning and fold in herbs. Serve warm with dollops of sour cream.

***from The Splendid Table online newsletter***

Radish salsa:  1 bunch radish, chopped or sliced thinly, cubed if they are large

1 tbsp each- lemon juice, chopped or dried cilantro, olive oil, apple cider or rice wine vinegar

and a dash of- cayenne pepper and black pepper

lots of salt

mix all of these together, refrigerate for an hour to let flavors meld (or just eat it right then , serve over lettuce or arugula.  I added a shredded carrot the other night and it was yummy too.

Raw Radishes with Hummus Dip:

The D’Avignon’s are my favorite fresh eating radish.  They are fairly mild and make a great dipper.  Slice them lengthwise, or keep ‘em whole.  Here is my Hummus (Garbanzo Bean) recipe which goes well with them.

In a food processor blend:

First: peel 1-2 cloves and pulse in the processor to chop first, or else you might end up with a whole clove in your mouth at one time.

Next add:

1 can garbanzo beans, 1 heaping spoonful tahini, 2 tablespoons olive oil, 1 tablespoon lemon juice, a pinch of cayenne pepper, black pepper and salt to taste.  If you need to, add a little water to get a nice creamy consistency.

This dip is a mainstay in my diet.  It is good with just about everything.  Throw it right on a salad, or wrap it up with raw veggies for a healthy lunch.

Braised Radishes with Honey:

In a large skillet, place washed, quartered radishes and 1/4 cup of water to cook on low heat.  Cover for five minutes and cook just until tender.  Drain remaining water and add 1tbsp olive oil and a nice drizzle of honey.  Cook for just two more minutes and salt and pepper to taste.

NOTE:  These receipes are approximations, adjust cooking times and amounts to your preference.  And ENJOY!

Freezing the Spring Greens

Wow, does the farm look beautiful right now!  5″ of rain didn’t seem to do much harm to our vegetables and flowers growing steadily in the fields.  The 33 degree weather tonight might though.  We can cross our fingers and hope for the best.

This week of April 5 begins our first CSA delivery for the Three and a Half month Spring and Summer harvest.  Spring starts with an abundance of greens- Spring cleaning time!  If the abundance is too much, below are simple instructions on freezing the harvest which you can enjoy later this season when the weather gets hot and the greens go to seed.

How to freeze greens:  All greens with the exception of lettuce can be frozen- even arugula!  For this you will need a big pot with boiling water, a big pot or sinkful of cold water, tongs or a slotted spoon, quart sized freezer bags, and a sharpie.

Step one:  Wash the greens and remove any large stems.  Tear or chop into managable pieces.

Step two:  Submerge greens in boiling water for 30 seconds (for tender greens such as arugula) to 2 minutes (for the tougher guys like collards).  I usually go for a minute.  

Step three:  Move hot greens to cold water and submerge until the heat has been removed.  You may need to freshen this cold water if it gets to warm.  This process is called blanching.

Step four:  Pack into freezer bags, remove air from bag and seal.  Label the bag with the type of vegetable and the date frozen.  If I have a lot of one green, I will make serving sized balls or separate them into serving sized bags for single uses. 

Voila!  That is it.  Stick them in the freezer and the process is complete!