Kayley Bowen of Bedford is the owner of O’Regan Breads ([email protected], visit facebook.com/oreganbreads or follow on Instagram @backtothegrindstone), a homestead business she launched in March that offers various sourdough bread loaves, pancake mixes and other products using freshly milled grains. Bowen is also the assistant garden manager of the Educational Farm at Joppa Hill in Bedford, where she got her start baking bread loaves for their farmstand and where you can purchase them. She’ll also be at the Pelham Farmers Market, held outside the First Congregational Church of Pelham (3 Main St.) on Saturdays from 10 a.m. to 2 p.m. through Aug. 21.
What is your must-have kitchen item?
Definitely my digital scale.
What would you have for your last meal?
A cheeseburger, probably medium rare, with Swiss, provolone and mozzarella cheese, mushrooms and lettuce.
What is your favorite local restaurant?
Blake’s [Creamery] in Manchester.
What celebrity would you like to see trying one of your breads?
Jennifer Aniston.
What is your favorite bread that you make?
The honey butter and oat sourdough. It’s a sweet bread, so you don’t even notice that it’s 45 percent whole grain. It’s just delicious.
What is the biggest food trend in New Hampshire right now?
Foraged foods are a big trend now. People want to know more about how to pick their food and how to get things like fiddleheads and ramps from farmers markets and farm stands.
What is your favorite thing to cook at home?
In the fall, I like squash soup. In the summer, I’d say a really good summer salad with olive oil and balsamic dressing.
Sourdough croutons
From the kitchen of Kayley Bowen of O’Regan Breads in Bedford
½ pound day-old sourdough bread, chopped into ½-inch pieces
½ cup olive oil
6 cloves or 1 head of garlic, minced
Fresh rosemary, thyme and oregano
Salt and pepper to taste
Heat the olive oil in a saucepan over medium-low heat for two minutes, then add the minced garlic and herbs. Keep the olive oil mixture over medium-low heat for another three to five minutes, making sure the garlic doesn’t get brown. Drain the olive oil into a coffee mug or microwavable cup. Lay out the chunks of bread on a baking sheet lined with foil. When the oil has cooled, drizzle over the bread and use your hands to gently toss the chunks. Sprinkle salt and pepper over everything and toss again. Make sure all of the bread chunks are in a single layer on your pan. If they aren’t, you can split them up for two batches, but be sure not to put two trays in the oven at once. Place the tray on the top rack, close the oven and set it to 375 degrees. When the oven reaches 375, turn the heat down as low as it can go. Take out your croutons, toss them with a spatula or spoon and put them on the lowest rack. Leave the oven door ajar and wait for about five more minutes. You can always let them cool, taste test a few, then put them back on the top rack at 375 for a minute or so to get the edges even crunchier.
Featured photo: Kayley Bowen