We searched the three plants and removed about 20 fat, pinkie-finger-sized hornworms. The writhing mass filled two cupped hands. As people gathered to observe and debate what to do with the vermin, I wondered aloud if they were edible. Nicole disappeared, fired up the internet and procured a recipe (though her printout was only page 1 of 2, so I thought perhaps it was a joke).
We decided to try it, so we heated some olive oil in a cast-iron skillet, then tossed the writhing creatures in alive. They squirmed in agony for a brief moment before rigor mortis rendered them into plump green sausages.
The recipe had warned not to cook them too long or at too high a temperature, lest they burst, but, this being my first attempt at sauteed hornworm, I ignored the advice and fried them a little longer. They did rupture, oozing a dark green substance into the oil.
After a quick drain on paper towels (which were stained dark green), we salted them and brought them outside for tasting.
Six people tried them, and everyone was amazed: the worms tasted like fried green tomatoes. Their texture was not unlike softshelled crabs, and I detected a hint of the "mustard" that is inside a crab's shell. Next time I'll be more gentle so they remain plump. I'm thinking Green Tomato Hornworm tacos, and I'm also considering placing a classified ad in the local paper for people infested with these delicious blights to call me.
Sorry the pictures aren't better, but all I had was my cellphone. I'll report any future experiments with better documentation...
