Scholarship Fundraiser Online Auction

Fall Festival

Kelly’s Cauliflower Soup

A few weeks ago, I sat in the dining room and witnessed as student after student walked up to the kitchen and proclaimed, “That was the best soup,” or “I need that recipe.” If you were one of those students, this one’s for you!

Roasted Cauliflower Soup

Ingredients

4 medium onions, diced
6–8 heads cauliflower, cut into florets
2 tablespoons olive oil (plus more for roasting)
2 tablespoons vegetable base (such as Better Than Bouillon)
2 cups water (plus more as needed)
½ stick (4 tablespoons) unsalted butter
1 quart (4 cups) heavy cream
1–2 teaspoons onion powder (to taste)
1–2 teaspoons garlic powder (to taste)
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped, for garnish

Instructions

In a large stockpot, heat 2 tablespoons olive oil over medium heat. Add the diced onions and cook slowly, stirring often, until deep golden brown and caramelized, about 20–25 minutes. Add 2 cups water and simmer another 5 minutes to soften and develop flavor.
Meanwhile, preheat the oven to 350°F. Spread the cauliflower florets on a baking sheet and drizzle lightly with olive oil. Season with a pinch of salt and pepper. Roast for 25–30 minutes, stirring halfway through, until the cauliflower is tender and golden brown on the edges.
Transfer the roasted cauliflower to the pot with the onions. Add just enough water to cover the vegetables (about 6–8 cups, depending on the size of your cauliflower). Bring to a gentle simmer and cook until the cauliflower is very tender, about 20 minutes.
Using an immersion blender, purée the soup until smooth and creamy. (Alternatively, carefully transfer in batches to a blender.)
Stir in the vegetable base, butter, onion powder, garlic powder, and heavy cream. Simmer gently for 10 minutes, stirring often. Taste and adjust seasoning with salt and pepper.
Ladle into bowls, garnish with fresh parsley, and serve hot with crusty bread if desired.

This recipe makes a large batch, perfect for freezing or sharing.

Paper Making and Black Ash Basketry

Help us reach our goal of $15,000!

The Scholarship Fund makes it possible for individuals who might otherwise be unable to attend to take part in our hands-on craft education and traditional farming workshops. These opportunities don’t just teach skills—they preserve traditions, connect people to the land, and build community.

By bidding generously, you help open the door for more students to join us, learn, and carry forward these vital practices. Each item in the auction carries a story, and when you win, you’re also part of a larger story: ensuring that access to craft and farm education remains open to all.

Join us for a day of autumn traditions at our Fall Festival, Saturday, September 20th, held at the Merrill Farm at the end of Sanborn Road. This is where much of our farm’s production takes place, and it’s a wonderful opportunity to see where the vegetables are grown while experiencing one of the most scenic parts of New Hampshire in the fall. Take in the vibrant foliage, enjoy the brisk cool air, and celebrate one of the best parts of living in New England.

Stock up on pumpkins, gourds, corn stalks, and fresh fall vegetables, then enjoy a wagon ride around the farm, an oxen demonstration, and a display of antique farm equipment. Children can join in at the kids’ activity table and cow bingo, while visitors of all ages can savor seasonal foods and baked goods.

Learn to transform seasonal agricultural fibers into beautiful sheets, books, and sculptural works while exploring sustainable practices rooted in the rhythms of the land.

“Learn traditional basketry techniques as you weave an heirloom-quality 8″ Kitten Head Basket from black ash splints, complete with hand-whittled oak rims and handle.”

Sanborn Mills Farm | www.sanbornmills.org

Sanborn Mills Farm | 7097 Sanborn Road | Loudon, NH 03307 US