AUGUST 19 / SEPTEMBER 16, 2020
REDSTONE • REVIEW
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WHAT’S COOKIN’ Vine ripe tomato soups for summer By Catherine Ripley Metzger Redstone Review SAN MIGUEL COUNTY – If you’re like me, you are rejoicing at the arrival of tomato season. Tomatoes are ripening on the vine and are available at roadside markets; or they’re warming in the summer sun
right now in your own garden. The sweet, green fragrance of fresh, ripened tomatoes recalls the childhood delight of eating fresh from the garden. We don’t normally associate summer with a comfort soup, but
these days, seeking comfort seems more inviting, more necessary. Below we offer two soups, one hot and one cold, that use the bounty of fresh tomatoes. First up is a cold soup and nothing speaks summer more fluently than a glorious gazpacho soup, served with a light sheen of olive oil and dipped with a piece of crusty sourdough baguette. I remember the 1980s when gazpacho soup was all the culinary rage. These days we see a lot of recipes for smooth, blended gazpacho that is more reminiscent of a smoothie than a classic gazpacho. Food for the Age’s 1980s chunky-style recipe for cold gazpacho soup uses the bounty of summer tomatoes and garden vegetables. It’s easy to assemble, refreshing and delicious on a hot summer afternoon sitting somewhere in the shade. And you won’t need a blender to make it. Glorious Gazpacho Serves 4; Preparation time: 45 minutes 2 1/2 C tomato juice 3 C peeled and chopped fresh tomatoes
B •R •I •E •F •S Continued from Page 10
School Supply List Each teacher is creating a “Class Overview” page in Schoology. This page will include tons of useful information about the class, including a list of needed school supplies. Please have your student log into Schoology to access this information. Please know that our teachers will be patient with students and families throughout the first two weeks of school as they purchase the necessary supplies.
Webex Class Links 13Students can access the link to WebEx for each class through Schoology. We also want to provide you with a “one stop shop” for WebEx links for each class.
1/4 C chopped sweet onion 1/2 green pepper, chopped 1/4 of an Anaheim chili pepper, finely chopped 1/2 C seeded and chopped cucumber 1/2 C chopped parsley (set some aside for garnish) 1 chopped clove garlic 2 T extra-virgin olive oil 2 T red, white or sherry wine vinegar 1 t salt Freshly ground black pepper to taste •In a medium-sized bowl, combine all ingredients and mix well. Refrigerate at least an hour before serving. Serve in chilled soup bowls and sprinkle with chopped parsley. Not to be outdone, our next recipe is a classic wherever fishermen have thrown their nets or cast their lines: a Fisherman’s Soup. Use whatever fish and shellfish you have on hand to prepare this delectable recipe that’s a cross between a Cioppino and a Soupe des Pecheurs. Fisherman’s Soup Serves 6-8; Preparation time 45 minutes 1/4 C olive oil 2 medium onions, diced 3 leeks, white part only, finely chopped 1 fennel bulb, thinly sliced 5 garlic cloves, crushed and chopped 4 medium potatoes, cubed 1/2 C dry white wine 7 C water, vegetable or chicken stock
School Meals Student meals will be served from 11 to 12:30 Monday through Friday and a sack lunch and breakfast will be offered daily. A student ID number will be needed to pick up meals at the curbside stops. Meals will be no charge for any student who qualifies for the 2020-21 free and reduced meal program and all other student meals will cost $3.50 for lunch, $1.50 for breakfast. Student’s meal applications will expire on August 31 from last year. Families will need to complete a new application for this school year at https://www.myschoolapps.com for this school year. If you have questions about the application process contact Sandra Melara at melara_sandra@svvsd.org.
Online Resources: Schoology Resources Schoology is our district-wide Learning Management System (LMS). It allows teachers and students to create and interact with content. Your student will be logging into Schoology every
1 t saffron 1 small piece dried orange peel Freshly ground black pepper, cayenne and sea salt to taste 1 lb assorted lean fish such as sole, halibut, haddock or striped bass, cut into large chunks 1/2 lb canned or 1 pound scrubbed and debearded clams 1 lb raw shrimp, peeled, deveined 16 slices of French baguette, sliced 1/2 inch thick Olive oil 1 garlic clove, split • Heat olive oil in a large saucepan. Cook the onions, leeks, fennel, and garlic for 10 minutes, without coloring. • Add the potatoes and sweat for 1 or 2 minutes, stirring well. • Add the wine, water or stock, saffron, orange peel, salt, pepper and cayenne to taste. • Cover and let boil 15 minutes. • Add the fish, clams and shrimp and let simmer for another 15 minutes. • Brush bread slices with olive oil and broil until golden. Rub with split garlic while still warm. • Place 2 slices of bread in each warmed soup bowl and ladle the hot soup over the bread. Catherine Ripley Metzger has been cooking professionally and privately since 1979. She is the proprietor of the food blog www.foodfortheages.com, and Facebook.com/Food for the Ages.
day to access their classes and it will also be the place where they submit all their assignments this year. We strongly encourage parents to create their own Schoology login to help support and monitor your child’s progress. The following will help families understand and use Schoology. • Watch: A Video Overview for Families • Parent Login Instructions (mobile device) • Parent Login Instructions (computer or laptop) • Student Login Instructions (iPad) • Student Login Instructions (computer or laptop) • Schoology at SVVSD
Webex Resources Webex is the tool we use for virtual synchronous meetings. Webex is a video conferencing platform that will allow our classes to be held in a virtual format with maximum student and Continue Briefs on Page 14
Jonelle Tucker 303-902-6250 jtucker@realtor.com www.tuckergroupinc.com Have you filled out the Census? This makes a huge difference in funding for public services and political representation. Go online to: 2020Census.gov and be counted! JUST LISTED!
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