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Grilled Scallops with Lemony Salsa Verde

Grilled Scallops with Lemony Salsa Verde

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Choose scallops that are “dry” (not stored in liquid preservatives). Make sure to coat them thoroughly in oil before grilling so they don’t stick to the grate.


  • 2 tablespoons vegetable oil, plus more for grilling
  • 12 large sea scallops, side muscle removed
  • Kosher salt and freshly ground black pepper

Recipe Preparation

  • Prepare grill for medium-high heat; oil grate. Toss scallops with 2 Tbsp. oil on a baking sheet; season with salt and pepper. Using a fish spatula or your hands, place scallops on grill, flat side down. Grill, turning occasionally, until lightly charred and just cooked through, about 2 minutes per side. Serve scallops topped with Lemony Salsa Verde.

,Photos by Michael Graydon Nikole Herriott

Nutritional Content

Calories (kcal) 490 Fat (g) 36 Saturated Fat (g) 5 Cholesterol (mg) 90 Carbohydrates (g) 1 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 40 Sodium (mg) 460Reviews Section

Light & Healthy Summer Seafood Meal Plan

Not only does June mark the start of the warmest season, it’s also Fresh Fruit & Veggies Month. And there’s nothing better than pairing our seafood meal plan with seasonal fruits and veggies bursting with color and flavor.

This month’s seafood meal plan is light and healthy and it’ll make your taste buds do a happy dance! Your breakfast game (or brunch if you prefer a lazy morning) will be on point with mouth-watering lox, eggs and onions and a crab quiche recipe that’s quick to make. Need a nosh between meals? We’ve got a creamy crab dip recipe that’ll hit the spot any time of day.

Fresh and light is the name of the lunchtime game. Think: salmon and shrimp paired with fruit, and poke tuna wrapped in a crisp, lettuce hug. And finally, the hungry mouths in your home will thank you when they dig into seafood-centric dinners like hearty tuna steak and potatoes, lemony grilled scallops and whitefish topped with chopped mangos and oranges.

Here’s a roundup and seafood meal plan of 8 refreshing and easy peasy recipes that are perfect for a warm summer’s day.

Breakfast: L.E.O. (Lox, Eggs and Onions)

When you start off your morning with smoked salmon, creamy eggs and buttery onions, how can it not be an amazing day?

Source: Tasting Table . Get this seafood meal plan recipe here .

Breakfast: Easy Crab Quiche

Kick off a weekend on-the-go with a crab-tastic dish that’s bursting with color and taste.

Source: The Blond Cook . Get this seafood meal plan recipe here .

Snack: Crab Dip

Whether you’re stuffing, smearing or diving right in, the versatility of this creamy dip will cure any craving.

Source: Wholesome Yum . Get this seafood meal plan recipe here .

Lunch: Seafood and Fruit Salad

This marriage of shrimp, salmon, strawberries, pineapple and greens is a flavorful match made in heaven.

Source: Like Mother Like Daughter . Get this seafood meal plan recipe here .

Lunch: Tuna Poke Lettuce Wraps

Asian-inspired flavors come together in a big way for this healthy, fresh dish that offers all the taste, but none of the guilt.

Source: Meal Plan HQ . Get this seafood meal plan recipe here .

Dinner: Lemon Herb Tuna Steak & Potatoes

Tuna lovers can rejoice with a go-to dinner that packs plenty of flavor and heart-friendly nutrients, but none of the guilt or fuss.

Source: Dish on Fish . Get this seafood meal plan recipe here .

Dinner: Grilled Scallops with Lemony Salsa Verde

Meaty mollusks are the star of this citrusy, simple dish that’ll leave you asking for seconds. And maybe even thirds.

Source: Bon Appetit . Get this seafood meal plan recipe here .

Dinner: Caribbean Whitefish with Mango-Orange Relish

A mildly flavored fish topped with a pop of sweet color brings a fresh and refreshing taste of summer.

Source: Midwest Living. Get this seafood meal plan recipe here .

10 Must-Try Grilled Summertime Seafood Recipes

What is it about grilling that makes seafood taste oh-so-good and kick our olfactory senses into overdrive? July is National Grilling Month, which means we are turning up the heat with 10 Must-try Grilled Seafood Recipes!

We’ve noticed that there are those who rarely turn on the oven or flick on a burner – but put a spatula and tongs in their hands and behold “The Grillmaster!” So with that in mind we’ve selected a variety of seafood species and flavor-exploding recipes for any night of the week. Dig into these recipes and everyone will devour these meals.

Now let’s fire up that grill and watch the seafood sizzle! Catch you on the flip side!

Shrimp Boil Foil Packets

Stuff ‘em with shrimp, sausage, corn and potatoes and you’ve got a meal that’s all flavor and practically no clean-up.

Source: Damn Delicious . Get the grilled seafood recipe here .

Cedar Plank Shrimp

The cedar plank adds some smokiness and enhances the sweet, garlicky flavors of the shrimp. Plus, the aroma is heavenly!

Source: Will Cook For Smiles . Get the grilled seafood recipe here .

Grilled Salmon with Garlic and Herbs

A quick and healthy salmon dinner hat’s a little sweet, a little savory and a whole lot of yummy.

Source: Dinner At The Zoo . Get the grilled seafood recipe here .

Grilled Scallops with Lemony Salsa Verde

Colorful pops of green make this light scallop dish a delight for the eyes and taste buds.

Source: Epicurious . Get the grilled seafood recipe here .

Grilled Mediterranean Cedar Plank Salmon Gyros

Salmon is the star of this delicious, heart-healthy and Greek-inspired dish.

Source: Dish on Fish . Get the grilled seafood recipe here .

Grilled Lobster Tail

Picture succulent lobster brushed with rich, lemony garlic butter. Is your mouth watering yet? Yeah, ours too.

Source: Saving Dessert . Get the grilled seafood recipe here .

Grilled Oysters and Crab Cakes

This delicious seafood duo is topped with butter and parmesan and spicy mayo.

Source : The Egg Farm . Get the grilled seafood recipe here .

Grilled Onion Butter Cod

Take cod – a fish with buttery flavor and texture and combine it with onions and white wine and you’ve got a sophisticated, yet simply delicious dish.

Source: The Spruce Eats . Get the grilled seafood recipe here .

Herb-Grilled Tuna Steaks

A few fresh and simple ingredients is all it takes to next-level your tuna steak.

Source: Taste of Home . Get the grilled seafood recipe here .

Grilled Cobia Seafood Sliders

Tried cobia? These finger-food favorites are a tasty go-to for any day, any occasion.

Source: Dish on Fish . Get the grilled seafood recipe here .

Grilled Scallops with Lemony Salsa Verde

This recipe has a beautiful presentation, and comes together almost effortlessly. Serve with fresh bread to soak up the salsa verde if you like – it’s delicious and you will have extra.



  1. Start by making the salsa verde. Combine preserved lemon, shallot, and garlic in a medium bowl season with salt and pepper and let sit 5 minutes. Stir in extra virgin olive oil and fresh herbs. Season with salt, pepper, and lemon juice.
  2. For the scallops, coat a grill pan with a small amount of extra virgin olive oil and heat to medium-high heat.
  3. Toss scallops with 2 tbsp. extra virgin olive oil on a baking sheet, and season with salt and pepper.
  4. Place scallops on grill, flat side down and grill, turning occasionally, until lightly charred and just cooked through, about 2 minutes per side.
  5. Serve scallops and top with salsa verde.

recipe adapted from Alison Roman for Bon Appetit

Third Course

Grilled Scallops with Lemony Salsa Verde - Recipes

It’s officially summer—the season of swimming, sun, and, of course, cookouts with friends and family. The time has come to break out the grill and invite some company over. These are some of the best summer grilling recipes you can serve to your guests at your next backyard gathering.

Honey-Glazed Baby Back Ribs with Whiskey Marinade

It isn’t a summer cookout without a rack or two of baby back ribs. This whiskey-marinated twist on classic barbeque ribs is just what you need to get into the summer spirit.


Marinated Ribs
• 3 racks baby back ribs
• 1/4 cup plus 2 tablespoons soy sauce
• 1/4 cup plus 2 tablespoons whiskey
• 1/4 cup honey
• 2 tablespoons fresh grated ginger
• 1 1/2 teaspoons white pepper
• 1 teaspoon Asian sesame oil
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg

Honey Glaze and Dipping Sauce
• 1/4 cup honey
• 2 tablespoons hot water
• 1/2 cup fresh lime juice
• 1/4 cup fish sauce
• 1/4 cup soy sauce
• 1/4 cup Korean red pepper flakes
• 1/4 cup cilantro
• 2 tablespoons sugar

Tip: If you don’t have any Korean red pepper flakes on hand, you can get the same flavor by using 1 teaspoon of crushed red pepper instead.

Grilled Pineapple Teriyaki Chicken Skewers

A perfect melding of sweet and savory flavors, this recipe is an easy way to satisfy even the most indecisive of taste buds.


• 16 ounces chicken breast
• 1/2 of a pineapple
• 1 onion
• 2 green peppers

Teriyaki Sauce
• 1/4 cup soy sauce
• 1/4 cup water
• 1 tablespoon cornstarch
• 5 tablespoons honey
• 1 teaspoon ginger
• 1 clove garlic

Grilled Triple Citrus Salmon

Though grilled salmon is already a summer favorite, you can kick this classic up a notch with the sweet and tangy flavors of lemon, lime, and orange.


• 4 (6-ounce) pieces of salmon
• 1/2 cup orange juice
• 1/4 cup lemon juice
• 1/4 cup lime juice
• 1/4 cup orange marmalade
• 2 garlic cloves
• 3 tablespoons soy sauce
• 1/4 cup brown sugar
• 1 tablespoon cornstarch
• 1 tablespoon water

Tip: To get a stronger flavor, save some of the excess sauce and brush it onto the salmon before serving.

Grilled Scallops with Lemony Salsa Verde

Grilled scallops have an iconic melt-in-your-mouth texture that many wish they could have every day. If you want restaurant-quality seafood in your own backyard, this recipe will give you just that.


• 2 tablespoons vegetable oil
• 12 large sea scallops
• Kosher salt
• Ground black pepper

Lemony Salsa Verde
• ½ lemon
• 1 small shallot
• 1 garlic clove
• Kosher salt
• Ground black pepper
• 1 cup olive oil
• 3/4 cup parsley
• 1/2 cup cilantro
• 1/4 cup chives
• Fresh lemon juice

Grilled Apple Pie à la Mode

When the rest of the meal is finished, you don’t need to pack up the grill just yet. In fact, simply grilling a few apples can make for a quick and easy improvisational dessert.


• 4 large Fuji apples
• 1/2 cup plus 1 tablespoon light brown sugar
• 6 tablespoons salted butter
• 1/8 teaspoon ground nutmeg
• 1/2 teaspoon cinnamon
• 4 graham crackers
• 2 cups vanilla ice cream

Grab the propane tank and equip yourself with some tongs, because these grilling recipes are sure to appease your taste buds—and those of your guests—this summer.

Seafood Dishes on the Grill

Intimidated at the thought of grilling fish? Check out Bobby's simple tips!

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Giada accompanies her grilled salmon with a refreshing citrus salsa verde.

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How To: Grill Salmon 02:19

Watch this video explaining how to avoid the stumbling blocks of grilling salmon. Learn the difference between salmon steaks and fillets. Note: Steaks are preferable for grilling. Wild caught is best for flavor and sustainability. 1. Buy skin-on Salmon to hold fish together. 2. Place salmon on oiled heated grill. 3. Once salmon releases itself from grill, flip. 4. Let salmon rest 10 minutes when done. 5. Serve with a little lemon.

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Step 1

1. In a high-sided frying pan or skillet, pour peanut oil to a depth of 1/2 inch. Heat over medium-high heat. (If oil is smoking, it is too hot.)

2. While oil is heating, whisk milk and egg together in a shallow bowl. Place flour in another shallow dish. Mix lemon zest, panko, and coconut flakes in a third dish.

3. Dip each fillet in egg mixture, then dredge in flour. Shake off excess flour. Dip floured fillet in egg mixture again, then lightly coat in the panko mixture.

4. Place coated fillet in hot oil, skin side down. When bottom is lightly browned, flip fillet. Cook until medium-brown, then flip back to skin side and cook until skin side is also medium-brown. When fully cooked, the skin will be crisp and the trout will flake easily. Serve immediately.


We’ll start with America, home of BBQ as we know it.

First up, grilled pork chops with plums, halloumi, and lemon . Halloumi is one of our favorite cheeses, delicious when salted and grilled, with a supple texture that lingers. This recipe is a vintage classic with a 2019 twist,.

Grilled brisket with scallion peanut salsa. Brisket is a crowd pleaser — it’s an act of love to marinate and makes for epic leftovers. We like this recipe because it’s rich but refreshing with the kick of that peanut salsa. Yas.

Rum spiked pineapple with coconut. Grilled pineapple is a summer classic – it looks beautiful and adds a punch to your menu. This recipe has the added zing of summer coconut, one of our fave flavors.

Veggie forward is always a plus, and so we introduce a grilled corn and bell pepper salad . Vegan and delicious, with a little crunch.

Italian Culture – The Art of Military Leadership

Military Leadership is a fundamental ingredient of warfare, without which the outcome of a combat operation cannot be assured. The leader is the brain, the motive power of command, upon whom subordinates rely for guidance and wisdom, and depend upon for good judgment. The leader must be determined, unflappable and charismatic confident in delegation of authority able to combine the various strands of command into a common thread seasoned, intelligent, and thoughtful. (Oxford University Press)

Bartolomeo Colleoni by Stefano Bolognini

Napoleon Bonaparte

“The Gauls were not conquered by the Roman legions, but by Caesar. It was not before the Carthaginian soldiers that Rome was made to tremble, but before Hannibal. It was not the Macedonian phalanx which reached India, but Alexander. It was not the French army that reached Weser and the Inn it was Turenne. Prussia was not defended for seven years against the three most formidable European powers by the Prussian soldiers but by Frederick the Great.”

William Shakespeare

“In peace there’s nothing so becomes a man

As modest stillness and humility

But when the blast of war blows in our ears,

Then imitate the action of the tiger:

Stiffen the sinews, summon up the blood.”

Giuseppe Garibaldi

“I offer neither pay, nor quarters, nor food I offer only hunger, thirst, forced marches, battles and death. Let him who loves his country with his heart, and not merely his lips, follow me.”

Winston Churchill

“We sleep safely at night because rough men stand ready to visit violence on those who would harm us.”

Luigi Palma di Cesnola

The first Italian American to receive the U.S. Congressional Medal of Honor was Luigi Palma di Cesnola, a Union general in the Civil War, who later became the first director of the Metropolitan Museum of Art in New York City.

Luigi Palma di Cesnola was born the second son of a count and military officer at Rivarolo Canavese in the Kingdom of Sardinia, Italy. In 1848 Luigi joined the Sardinian army at the age of 15 and served in the First Italian War of Independence. During the battle of Novara on 23 March 1849, he was decorated for bravery and promoted to the rank of second lieutenant. He graduated from the Royal Military Academy at Cherasco in 1851. In 1854 he was dismissed for unknown reasons and subsequently served with the British Army in the Crimean War as the aide-de-camp to General Enrico Fardella.

In 1858 he went to New York, where he first taught Italian and French. In February 1861 he married Mary Isabel Reid, the daughter of war hero, Commodore Samuel Chester Reid. He then founded a private military school for officers, where in six months he trained over seven hundred students.

In 1862, he took part in the American Civil War as colonel of a cavalry regiment. At the Battle of Aldie (June 1863), Colonel di Cesnola was wounded and taken prisoner. He received a Medal of Honor for his efforts during the battle. He was released from Libby Prison early in 1864, when the Union Agent for Prisoner Exchange offered a personal friend of Jefferson Davis as barter.

After the war, he was appointed United States Consul at Larnaca in Cyprus (1865–1877). During his stay on Cyprus, he carried out excavations (especially around the archaeological site of Kourion), which resulted in the discovery of a large number of antiquities. The collection was purchased by the newly expanded Metropolitan Museum of Art in New York in 1872 and Cesnola became the first director in 1879. He held this position until his death in 1904.

Giuseppe Garibaldi

Garibaldi led Italy to unification in 1861 and he was offered a command as Major General in the Union Army by President Lincoln. Garibaldi declined, but to honor him, the 39th New York Infantry was known as the Garibaldi Guard. About 150 of its 850 men were Italian and they fought in the Union Army from Bull Run to Appomattox.

Giuseppe Garibaldi was born and christened Joseph Marie Garibaldi on July 4, 1807 in Nice, which at the time was part of France, to Giovanni Domenico Garibaldi and Maria Rosa Nicoletta Raimondo. Garibaldi’s family’s involvement in coastal trade drew him to a life at sea. He was certified in 1832 as a merchant marine captain.

In April 1833 he travelled to Taganrog, Russia, in the schooner Clorinda and during ten days in port, he met Giovanni Battista Cuneo from Oneglia, a politically active immigrant and member of the secret La Giovine Italia / Young Italy movement of Giuseppe Mazzini. Mazzini was an impassioned proponent of Italian unification through political and social reform. Garibaldi joined the society and took an oath dedicating himself to the struggle to liberate and unify his homeland and free it from Austrian dominance. He joined the Carbonari revolutionary association and in February 1834 participated in a failed Mazzinian insurrection. A Genoese court sentenced him to death in absentia and he fled across the border to Marseille.

Soon after he sailed to Tunisia and eventually found his way to the Empire of Brazil. Once there he joined the rebels, known as the Ragamuffins, in the Ragamuffin War. During this war he met Ana Ribeiro da Silva (known as Anita). When the Ragamuffins tried to claim another republic in the Brazilian province of Santa Catarina in October 1839, she joined Garibaldi aboard his ship, Rio Pardo, and fought alongside him at the battles of Imbituba and Laguna.

In 1841, Garibaldi and Anita moved to Montevideo, Uruguay, where Garibaldi worked as a trader and schoolmaster. The couple married in Montevideo the following year. They had four children – Menotti (born 1840), Rosita (born 1843), Teresita (born 1845) and Ricciotti (born 1847). A skilled horsewoman, Anita is said to have taught Garibaldi about the gaucho culture of southern Brazil and Uruguay. Around this time, he adopted his trademark clothing, which consisted of the red shirt, poncho and sombrero commonly worn by the gauchos.

Garibaldi returned to Italy during the turmoil of the revolutions of 1848. In the unsuccessful First Italian War of Independence, he led his legion to two minor victories at Luino and Morazzone. In 1859, the Second Italian War of Independence (also known as the Austro-Sardinian War) broke out. Garibaldi was appointed major general and formed a volunteer unit, named the Hunters of the Alps. Garibaldi took up arms again in 1866 with support from the Italian government. The Austro-Prussian War had broken out and Italy had allied with Prussia against Austria-Hungary in the hope of taking Venetia from Austrian rule (Third Italian War of Independence). Garibaldi gathered again his Hunters of the Alps, now some 40,000 strong, and defeated the Austrians at Bezzecca.

Garibaldi’s popularity, his skill at rousing the common people and his military exploits are all credited with making the unification of Italy possible. He also served as a global exemplar of mid-19th century revolutionary nationalism and liberalism.

Charles Camillo DeRudio

Carlo di Rudio was born in Belluno, Italy. He was the son of Count and Countess Aquila di Rudio. As a teenager, he attended an Austrian military academy in Milan and at the age of 15, di Rudio left to join the Italian patriots during the uprising in 1848. He participated in the defense of Rome and, later, of Venice against the Austrians. He was shipwrecked off Spain in an aborted attempt to sail to America. By 1855, he was living in east London (England) and had married Eliza, the 15-year-old daughter of a confectionist. They eventually had three daughters and two sons.

DeRudio immigrated to New York City in 1860. He became a private in the 79th New York Volunteers (“Highlanders”), serving about two months with them at the Siege of Petersburg, Virginia, between August 25 and October 17, 1864. On November 11, 1864, he was commissioned second lieutenant, 2nd U. S. Colored Infantry. DeRudio served with the 2nd U.S.C.T. in Florida until honorably mustered out of service on January 5, 1866.

After his Civil War service, DeRudio received an appointment to the 7th Cavalry on July 14, 1869, as a 37-year-old 2nd lieutenant. On June 25, 1876 DeRudio was with Company A and crossed the Little Bighorn River as part of Major Marcus Reno’s battalion. His company dismounted and fought in a skirmish against the Hunkpapa and Oglala warriors who rushed to defend their village from Reno’s attack. Under pressure from growing numbers of warriors, Reno ordered a retreat back across the river, where DeRudio lost his horse and was left behind in the timber on the western bank. For thirty-six hours, DeRudio and Private Thomas O’Neill remained hidden until the early hours of June 27 when they were finally able to cross the river, joining the Reno and Benteen command on Reno Hill.

DeRudio commanded a reformed Company E during the Nez Perce War of 1877 and continued service with the 7th Cavalry. He was promoted to captain on December 17, 1882, while stationed at Fort Meade, Dakota Territory. He later served at Fort Sam Houston, Texas and at Fort Bayard, New Mexico. He retired on August 26, 1896 with the grade of major to San Diego, California.

John Basilone

Basilone, an Italian American Marine sergeant from New Jersey, fought at the Battle of Guadalcanal (1942), raised millions of dollars in war bonds and was killed in action during the Battle of Iwo Jima in 1945. He is the only enlisted Marine in U.S. history to receive both of the nation’s two highest military honors: the Navy Cross for valor and the U.S. Congressional Medal of Honor for his service in World War II.

Basilone was born on November 4, 1916, the sixth of 10 children. His father, Salvatore Basilone, emigrated from Naples in 1903 and settled in Raritan, New Jersey. His mother, Dora Bencivenga, was born in 1889 and grew up in Manville, but her parents, Carlo and Catrina, also came from Naples. His parents met at a church gathering and married three years later. Basilone grew up in the nearby Raritan Town (now a borough of Raritan) where he attended St. Bernard Parochial School. After completing middle school at the age of 15, he dropped out prior to attending high school.

Basilone worked as a golf caddy for the local country club before joining the military. He enlisted in the United States Army and completed his three-year enlistment with service in the Philippines, where he was also a champion boxer. Upon returning home, he worked as a truck driver in Reisterstown, Maryland. After driving trucks for a few months, he wanted to go back to Manila and believed he could get there faster as a Marine than in the Army. He enlisted in the Marines in July 1940 from Baltimore, Maryland and went to recruit training at Marine Corps Recruit Depot Parris Island followed by training at Marine Corps Base Quantico and New River. The Corps sent him to Guantánamo Bay, Cuba for his next assignment and then to Guadalcanal in the Solomon Islands as a member of Dog Company 1st Battalion, 7th Marine Regiment 1st Marine Division.

During the Battle for Henderson Field, his unit came under attack by a regiment of approximately 3,000 soldiers from the Japanese Sendai Division. Japanese forces began a frontal attack using machine guns, grenades, and mortars against the American heavy machine guns. Basilone held off the Japanese soldiers attacking his position using only a .45 pistol. By the end of the engagement Japanese forces opposite their section of the line were virtually annihilated. For his actions during the battle, he received the United States military’s highest award for bravery, the Medal of Honor. After receiving the Medal of Honor, he returned to the United States and participated in a war bond tour. Although he appreciated the admiration, he felt out of place and requested a return to the operating forces fighting the war.

After his request to return to the fleet was approved, he was assigned to Charlie Company, 1st Battalion, 27th Marine Regiment, 5th Marine Division during the invasion of Iwo Jima. On February 19, 1945, he was serving as a machine gun section leader against Japanese forces on Red Beach II. With his unit pinned down, Basilone made his way around the side of the Japanese positions and attacked with grenades and demolitions, single-handedly destroying their entire strongpoint and its defending garrison. He then fought his way toward Airfield Number 1 and aided an American tank that was trapped in an enemy mine field under intense mortar and artillery barrages. He guided the heavy vehicle over the hazardous terrain to safety, despite heavy weapons fire from the Japanese. As he moved along the edge of the airfield, he was killed by Japanese mortar shrapnel. His actions helped Marines penetrate the Japanese defense and get off the landing beach during the critical early stages of the invasion. For his valor during the battle of Iwo Jima, he was posthumously approved for the Marine Corps’ second-highest decoration for bravery, the Navy Cross. He was interred in Arlington National Cemetery in Arlington, Virginia and his grave can be found in Section 12.

General Zinni, a veteran Marine and the son of Italian immigrants, commanded Operation Desert Fox and the U.S. bombing of Iraq in 1998. It was the largest U.S. offensive since the Gulf War in 1991. A highly decorated officer, he was Commander-in-Chief of the U.S. Central Command.

Zinni was born in Conshohocken, Pennsylvania, the son of Lilla (Disabatino), a seamstress and homemaker, and Antonio Zinni, a chauffeur. His parents were of Italian descent. In 1965, Zinni graduated from Villanova University with a degree in economics and was commissioned a second lieutenant in the United States Marine Corps. He was assigned to the 2nd Marine Division, where he served as a platoon commander, company executive officer and company commander in the 1st Battalion, 6th Marines. He also served as a company commander in the 1st Infantry Training Regiment during this tour.

In 1967, Zinni was assigned as an infantry battalion advisor to the Vietnamese Marine Corps. Following the Vietnam War, he was ordered to the Basic School where he served as a tactics instructor, platoon commander and company executive officer. In 1970, he returned to Vietnam as a company commander in 1st Battalion, 5th Marines, where he was wounded and subsequently assigned to the 3rd Force Service Support Group on Okinawa.

In 1981, he was assigned as an operations and tactics instructor at the Marine Corps Command and Staff College at Quantico, Virginia. He was next assigned to the Operations Division at Headquarters, U.S. Marine Corps where he served as the Head of the Special Operations and Terrorism Counteraction Section and as the Head, Marine Air-Ground Task Force Concepts and Capabilities Branch. In 1984, he earned his master’s degree from Central Michigan University. In 1986, he was selected as a fellow on the Chief of Naval Operations Strategic Studies Group. From 1987 to 1989, Zinni served on Okinawa as the regimental commander of the 9th Marine Regiment and the Commanding Officer of the 35th Marine Expeditionary Unit, which was twice deployed to the Philippines to conduct emergency security operations and disaster relief operations. Upon his return to the U.S., he was assigned as the Chief of Staff of the Marine Air-Ground Training and Education Center at Marine Corps Base Quantico.

His initial general officer assignment was as the Deputy Director of Operations at the U.S. European Command. In 1991, he served as the Chief of Staff and Deputy Commanding General of Combined Task Force Operation Provide Comfort, during the Kurdish relief effort in Turkey and Iraq. He also served as the Military Coordinator for Operation Provide Hope, the relief effort for the former Soviet Union. In 1992-93, he served as the Director for Operations for the Unified Task Force in Somalia for Operation Restore Hope. Also in 1993, he served as the Assistant to the U.S. Special Envoy to Somalia during Operation Continued Hope. Zinni was assigned as the Deputy Commanding General, U.S. Marine Corps Combat Development Command, Quantico, Virginia, from 1992 to 1994.

From 1994 to 1996, he served as the Commanding General, 1st Marine Expeditionary Force. During early 1995, Zinni served as Commander of the Combined Task Force for Operation United Shield, protecting the withdrawal of U.N. forces from Somalia. From September 1996 until August 1997, Zinni served as the Deputy Commander in Chief, United States Central Command. His final tour was from August 1997 to September 2000 as the Commander in Chief, United States Central Command, MacDill Air Force Base, Florida, where he organized Operation Desert Fox, a series of airstrikes against Iraq during December 1998. Following this, he retired in autumn 2000 and in 2002, he was selected to be a special envoy for the United States to Israel and the Palestinian Authority.

This past week we did a lot of weed maintenance. As organic farmers, the only real way to keep weeds down to a “manageable” level is to stay on top of the weeding! Often this means weeding when you can’t even see weeds.

At the very early stages of a weed’s life, right after germination, they are hair sized and living in the top layers of the soil. The best way to prevent a future forest of weeds is to disturb the top 1/2″ or so of soil with something like a hula hoe. This flips the weed tendrils to the very top of the soil column, removes them from their water source, and bakes them in the sun. With this tactic, the weeds get dehydrated and die before they turn into the plague they want to become.

In the 2-acre garden and hoops, hula hoes work great. But in the 25-acre we fully embrace the mechanization of our tractors! It saves us time and human energy and gives us a huge leg up keeping our weeds under control. For our potatoes (all those pictures below), we use a Tiny Treffler and a hiller. The potatoes are growing fast so this was the last week we could use the Tiny Treffler on them, but the passes we have made over previous weeks and this pass today have kept the weeds down to a super manageable level. The Tiny Treffler combs through the top of the bed and disturbs the hair sized weeds in the top of the soil column. The Hiller serves 2 purposes: adding more dirt around the potato plants so it can grow more potatoes and also buries the baby weeds so they are starved of sunshine and can’t grow. Both of these actions allow the potatoes to grow bigger so they can out compete and shade out weeds and grow even more potatoes for the winter. Yay!

Top Left: the Tiny Treffler weeding the potatoes. Top Right: the Hiller in front of the Tiny Treffler pushing dirt up around the potatoes and burying the weeds. Bottom Left: right side of the frame is a hilled and Tiny Treffler weeded potato row, left side hasn’t been weeded or hilled. Bottom Right: potato plants after they have been hilled and weeded. Notice the small weeds on top of the soil and the potatoes all tucked into the dirt.

Another way to control weeds is to kill them all off before you start planting. Last year we took the southeast-ish corner of the 2-acre out of rotation and put solarization tarps on it in an effort to control an errant quack grass infestation. Last week we removed the tarps and started watering the section again. The weeds in the top layers of the soil column are germinating as we speak. This week, the farmers will go out and hula hoe everything. This will kill those tiny hair like weeds and then we can plant!

Left: We removed the solarization tarps and have started watering the southeast-ish corner of the 2-acre in preparation for planting more starts in the coming days. Right: The north-middle quadrant of the 2-acre, what the newly uncovered section will look like in a few weeks!

CSA Pickup Update:

You all know how much we HATE plastic at Rainshadow Organics. We have tried for a few seasons to find an alternative to plastic for transporting and selling our salad mix and other bulk greens. Unfortunately, nothing has really worked. The compostable clam shells would get wet during transport and start composting right there and we noticed that the quality of bulk greens would decrease too quickly when we used the large bags of salad mix and dished out of them into your personal bags.

We spent the winter reaching out to other farmers and trying to find an alternative to plastic bags. What we learned is that THERE ISN’T ONE! How irritating is that! No viable alternative for plastic free bulk greens containers that keep greens as fresh as we want them to be. On the one hand it is nice to know we aren’t alone. On the other hand, it is such a disappointment that no one else has found a solution yet.

What that means for the CSA is that we are switching up how we give you bulk greens this summer. When bulk spinach, arugula, or salad mix are available, they will be bagged up in plastic bags for you to grab as part of your share. We know this is counter to a lot of our methods here at Rainshadow, but until we can find a viable alternative, we know this works and it delivers you the best quality greens possible.

SMALL share: you will need to take 1 bunch of herbs, 1 Kohlrabi, and 1 bunch of Hakuri Salad Turnips and will get to select 3 other items

LARGE share: you will need to take 1 bunch of herbs, 1 Kohlrabi, and 1 bunch of Hakuri Salad Turnips and will get to select 6 other items

Herb options will hopefully include: Chives / Dill / Parsley / Thyme / Oregano / Chives w/blossoms

Other Options might include: Kohlrabi / Lettuce Heads / Kale / ChardNapa Cabbage / Asian Greens / Hakurai Turnips / Baby Fennel / Zucchini / Peas / Salad Mix / Arugula / Spinach / Carrots / Green Onions

We have been keeping an eye on the hoops and 2-acre garden and have a pretty good idea of what is out there and ready to be harvested, but this is a Sunday estimation of what we will be harvesting on Tuesday. Also, because we have a market style CSA, this isn’t a guarantee of 1 of all these things for everyone. Instead, this will be the variety of what will hopefully (fingers crossed) have for you to choose from this week.)

We spent some time last week focusing on herbs and what you can do with them. Let’s explore Kohlrabi and Hakuri Salad Turnips this week. These are both very refreshing little bites of Central Oregon late spring and early summer!

Both of these recipes include quite a few of the options you can select this week for your share.

Market Ragout of Turnips, Kohlrabi, and Peas
adapted from Local Flavors: Cooking and Eating from America’s Farmers’ Markets, by Deborah Madison
serves 2 to 4

1 tablespoon unsalted butter
6 green onions, chopped
6 or more Hakuri turnips, scrubbed and quartered
1 to 2 kohlrabi, depending on size, peeled and chopped to the same size as the Hakuri turnips
1 thyme sprig
sea salt and freshly ground pepper
1 pound sugar peas, shelled
a few handfuls of baby spinach
dollop crème fraîche
4 large basil leaves, slivered or other available fresh herb, chopped (oregano, thyme, cilantro, parsley, etc.)

  1. Melt the butter in a skillet and add the onions, turnips, kohlrabi, and thyme. Give it all a stir and add water to cover halfway and a teaspoon of salt. Simmer while you shuck the peas.
  2. As soon as the vegetables are tender, after 12 to 15 minutes, add the peas and spinach and cook until the spinach has wilted down, a few minutes more. Stir in the crème fraîche and add the basil. Taste and adjust seasonings as needed.Y
  3. You can serve this with a starch (puff pastry, ravioli, even buttered toast) and offer as a vegetarian main dish.

Turnip Salad with Yogurt, Herbs, and Poppy Seeds
Adapted from Joshua McFaddens Six Seasons: A New Way With Vegetables
serves 4

1 bunch of Japanese turnips, with their tops if they’re nice and fresh, trimmed so there’s just a nice 1/4 inch of green stems left1 lemon, halved
1/2 teaspoon dried red chili flakes
kosher salt and freshly ground black pepper
1/2 cup plain whole-milk yogurt (not greek yogurt)
about 1 cup lightly packed mixed herbs: mint leaves, parsley leaves, and chives, finely chopped (or any other fresh herb you have at hand)
4 green onions, trimmed (including 1/2 inch of the green tops) sliced on a sharp angle, soaked in ice water for 20 minutes and then drained well
extra virgin olive oil
1/4 cup poppy seeds


  1. Slice the turnips lengthwise as thin as you can. If you have a mandolin, use it otherwise a sharp knife and steady hand will do just fine. Soak the sliced turnips in ice water for 15 minutes then drain them very well.
  2. Rinse, dry and roughly chop the turnip greens. If the greens seem like they’re old or not in the best shape you can quickly saute them in olive oil. Put the turnips in a large bowl and squeeze half of the lemon. Add the chili flakes, 1/2 teaspoon salt, and plenty of black pepper and toss to blend. Add the yogurt and toss again. Add the herbs, scallions, and 1/4 cup olive oil and toss again. Taste and adjust seasonings as needed.
  3. Scatter about half of the poppy seeds on the bottom of the platter or individual serving plates, top with the turnip salad, and finish the the rest of the poppy seeds. Serve right away before the salad turnips can weep their moisture out

Here are some other options for:

Check out last week’s CSA email for more kohlrabi recipes
Roasted Kohlrabi with Parmesan from the Food Network
5 Tasty Ways to Prepare Kohlrabi from The Kitchn blog
A selection of Kohlrabi recipes from Martha Steward

Watch the video: Не КАБАЧКИ, а Объедение! Как Грибы! Кабачки за 10 минут. Салат или закуска из Кабачков. (August 2022).