Sticky buns make the switch to organic easier

Having been an organic farmer for two decades, I’m often asked, “How do I switch my family over to organic food — where do I start?” My pat answer gets to the heart of the matter: Begin with organic food that tastes better than its non-organic counterpart. Here’s one recipe that has three different variations, sticking power, and is so yummy it’ll never be forgotten. “Divine, amazing and perfect!” will forever be associated with the eating of organic food once you try it. This recipe takes the concept of a cinnamon-roll heart (the part everyone loves the best) and turns the entire treat into a soft, tender center. Whether you’re an organic novice or a seasoned diehard, here’s a recipe that makes two desserts (or a breakfast roll) and one savory lunch (or dinner roll). Locate some good quality organic flour, and you’re on your way. After your creation has been gobbled up, make your confession: “They were organic!” It’s often a mistake to start your journey with something unfamiliar, like organic tofu, or something bizarre, like organic potato chips dipped in chocolate. These days, you don’t even have to go to specialty stores to find good organic items like flour. Many large retail grocery stores are devoting sections of their stores to organic produce and other items. If there is a co-op or health-food store in your area, start there. The selection will be better. The really good part? Organic flour leaves out nasty stuff like benzoyl peroxide, potassium bromate and chlorine dioxide. The first time you go into a natural foods co-op, you might feel like a foreigner. Grab an employee and tell him or her you’re a little intimidated. Ask them to direct you to the foods that are comparable in price, or better yet, cheaper than those at a regular grocery store. Most health-food stores have this information available. Unless they’ve forgotten they were once in your shoes, they should be glad to help. Next, slowly introduce organic and locally grown vegetables into your diet. Farmers’ markets are sprouting up around the country. Call your Chamber of Commerce and solicit their help. If you find a local organic farmer, he or she may be willing to trade farm work for freshly harvested vegetables. Your family or the neighborhood kids you invite will love visiting a farm and learning that food comes from the ground and not the grocery-store shelf. Ask around and find out if anyone is producing eggs or meat locally. In my town, we can now buy locally grown organic eggs, pork and beef, along with a wide selection of vegetables and fruits, all from different organic farmers. And since we want to keep them in business, put them on your list of things to do — and get to making batches of organic sticky buns, a treat that has staying power. Sticky Buns (Yield: 6 buns) Note: The more organic ingredients you substitute for regular in this recipe, the better! Syrup: 1/2 cup butter, melted 1/4 cup honey 1/4 cup light brown sugar 1/2 cup chopped pecans 1 tablespoon orange zest Dough: 1 cup organic unbleached flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 tablespoon brown sugar 1/4 cup butter, cold, cut into 1/2-inch pieces 1/2 cup buttermilk Filling: 1/2 cup chopped pecans 1/4 cup brown sugar 1/4 teaspoon cinnamon 1/8 teaspoon nutmeg 1 tablespoon butter, melted Preheat oven to 450 F. Oil a muffin pan. Syrup: In a small saucepan over medium heat, combine syrup ingredients, stirring until sugar dissolves. Divide the mixture evenly among the muffin cups. Dough: In a separate bowl, mix together dry ingredients. Using a pastry blender or fork, cut in the butter until it resembles coarse crumbs. Make a depression in the center of the mix to receive the liquid. Pour in buttermilk and mix with a wooden spoon until dough forms. On a lightly floured surface, knead dough shape into an 8-by-16-inch rectangle. Filling: Combine pecans, brown sugar, cinnamon and nutmeg. Brush dough with the melted butter and sprinkle with the nut mixture. Roll in jelly-roll style, pinching the end of the dough to secure your roll. Using a sharp knife, cut into six slices and place one in each muffin cup. Put muffin pan on a baking sheet to catch any sugar overflow (use a silicone liner for easy clean-up) and bake 13 to 15 minutes, or until light golden brown. Invert the pan immediately onto a plate so the glaze runs down over the buns. Serve hot. Variations: Orange-Pineapple Sticky Buns Syrup: 1/4 cup butter, melted 2 tablespoons honey 2 tablespoons powdered sugar 3 tablespoons orange juice 1/2 cup crushed pineapple, well drained 1 tablespoon orange zest Dash orange extract Dough: Same as above, reducing butter to 2 tablespoons Filling: 1 tablespoon butter, melted 1/4 cup brown sugar 1 tablespoon orange zest Prepare syrup in the same manner as above, whisking well so the powdered sugar has no lumps. Prepare dough as listed above and substitute the filling ingredients. Bake for 17 to 20 minutes. Savory Sticky Buns Dough: Prepare same as above, omitting the sugar. Filling: 1 tablespoon olive oil 1/4 cup plus 1 tablespoon basil pesto* Topping: 1 cup shredded mozzarella, divided Prepare dough as listed above. Spread olive oil and pesto over dough. Sprinkle with half of the cheese. After placing in muffin cups, divide remaining cheese evenly among the tops of the rolls. Bake for 15 to 20 minutes. Let cool slightly and carefully remove rolls with a knife. *If fresh basil is out of season, I find a concentrated basil “pesto paste” to have the most authentic flavor. MaryJane Butters is an Inland Northwest organic lifestyle expert and the editor of MaryJanesFarm magazine. Write to her care of United Feature Syndicate, 200 Madison Ave., New York, NY 10016, or e-mail everydayorganic@maryjanesfarm.org.