Saturday will be one of the best days of the year for prep sports in Southern Arizona.
Wolfgang Weber has coached Salpointe Catholic’s boys soccer team in nearly 700 games, including nine appearances in the state finals and 14 trips to the semifinals.
Although this is the final week of the regular season for soccer teams, basketball will take the spotlight today.
At Cholla, the Colts (6-2) scored on offense, defense and special teams to blow out the Chargers (0-8).
At Sunnyside, the Blue Devils (5-2) blocked two Cholla (0-7) punts in the first quarter that led to touchdowns, giving them a 14-0 lead. The Blue Devils did not play their best game but overcame 13 penalties to win their fifth game.
At Cholla, the Jaguars (2-4) won a contest of big plays against the Chargers (0-6).
At Cholla, Sahuarita (5-0) broke away from Cholla (0-5) in the second half after an close first half (Sahuarita led 7-6 at halftime). Sahuarita QB Josh Lee threw for a TD and ran for one in the second half.
At Ironwood Ridge, the Nighthawks (4-0) remained undefeated by scoring nine touchdowns against Cholla (0-4). QB Tyler Williams connected with Jake Matthews for three TDs, and Julian Figueroa returned a fumble for a 42-0 lead by halftime.
At Flowing Wells, the Caballeros (2-1) dominated Cholla (0-3) behind an aggressive defensive front that was routinely putting pressure on junior quarterback Martin Osuna. Flowing Wells' offense was steady, scoring in each quarter.
At Tucson High School, the Chargers (0-2) could not handle the Warriors' (1-1) big plays. Cholla outgained Pueblo 223-197, but the Warriors scored on plays off 55, 76 and 59 yards to beat the Chargers.
At Sahuaro, the Cougars defeated the Chargers in the season opener for both teams. An opportunistic defense and efficient offense secured the win for the Cougars, who looked to be in midseason form.
Yajaira Gray uses a bit of creosote to dust the stickers from a cholla bud during a cholla bud workshop at Feliz Paseos Park, 1600 N. Camino de Oeste.
Marlene Hoskin takes a careful bite from a cooked cholla bud.
Tim Moebes, left, and Deborah Swigart examine samples of cholla buds cooked in a molé sauce.