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  • From: robert schuler <sunnfarm AT bellatlantic.net>
  • To: Market Farming <market-farming AT lists.ibiblio.org>
  • Subject: Re: [Market-farming] Hornworms...
  • Date: Tue, 22 Jul 2003 11:11:05 -0400

I put hornworms on the end of hooks and catch fish with them, then we eat the
fish.
I will admit its quite unpleasant yet somewhat gratifying at the same time, to
hold hornworms in my fingers and set the hook... Bob.

Tom at Limerock wrote:

> > Tom,
> >
> > I need help with this one. I did read this right as you wrote you out
> > it in the freezer and will have a good meal soon? Please explain this
> > to me!!! Are these actual worms that you eat?!?
> >
> > Courtney
> > Herb Thyme
>
> Courtney --
> No, I have not yet eaten them but would consider it if their consumption
> would stop them from eating our plants. A year or so it was discussed and I
> thought two recipes were sent in, one in script and the other referred to a
> website. I could only locate the script message and the credit goes to
> Marie Kamphefner for sharing the recipe with our group.
> Bon appetite.
>
> Tom Anslow
> Limerock Orchards and Roadside Market
>
> >From Marie:
> Fried Green Tomato Hornworms
> Yield: 4 servings
>
> What does a tomato hornworm taste like? Well, what would you taste like
> if you'd been stuffing yourself solely with tomato leaves for the better
> part of a month? Hornworms are ridiculously chlorophyll-rich. They taste
> great with just about any summer vegetable, but my favorite recipe draws
> inspiration from the cuisine of the Whistle Stop Cafe, that fictitious
> Alabama diner made famous by novelist Fanny Flagg.
>
> "You'll think you died and gone to heaven," boasts Flagg of her recipe.
> To which I add, "If you do go to heaven, ask the Powers That Be to keep
> the tomato hornworms out of my vegetable patch."
>
> 3 tablespoons olive oil
> 16 tomato hornworms
> 4 medium green tomatoes, sliced into 1/4-inch rounds
> Salt and pepper to taste
> White cornmeal
> In a large skillet or wok, heat the oil. Then lightly fry the hornworms,
> about 4 minutes, taking care not to rupture the cuticles of each insect
> under high heat. Remove with a slotted spoon and set aside.
>
> Season tomato rounds with salt and pepper, then coat with cornmeal on
> both sides.
>
> In a large skillet, fry tomatoes until lightly browned on both sides
>
> Top each round with 2 fried tomato hornworms.
>
> Garnish the paired hornworms with a single basil leaf.
>
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