Ok so this one may seem odd. I was changing a flat on one of our mountain bikes out at the JW Marriott Starr Pass, when there on the tire I saw my first cicada of the year. So I quickly went on line to do some res earch on them for this entry. I was intrigued by what I found. The cicadas in our area are called 17 year cicadas, because as larva they attach to tree roots and only after 17 tree cycle years will they emerge only to breed once then die. The female lays her eggs in a twig. once mature the larva drop to the ground burrow in and attach themselves to the trees roots. Then the cycle starts over again. Here are some excerpts from Wikipedia.
A cicada (pronounced /sɪˈkɑːdə/ or pronounced /sɪˈkeɪdə/) is an insect of the order Hemiptera, suborder Auchenorrhyncha, in the superfamily Cicadoidea, with large eyes wide apart on the head and usually transparent, well-veined wings.
Cicadas are benign to humans in normal circumstances and do not bite or sting in a true sense, but may in fact “sting” after mistaking a person’s arm or other part of their body as a tree or plant limb and attempt to feed.
Many people around the world regularly eat cicadas; the female is prized, as it is meatier. Cicadas have been (or are still) eaten in Ancient Greece, China, Malaysia, Burma, Latin America, and the Congo.
What I said edible? But only in remote places right? No I found many great recipes and some articles from Cincinnati. Here is a link to a site with lots of info and recipes.
This is one of their recipes I will be trying very soon and I will give you a review.
2 tablespoons butter or peanut oil
1/2 pound newly-emerged cicadas
3 serrano chilies, raw, finely chopped
1/2 tsp ground pepper or to taste
1/2 tsp cumin
3 tsp taco seasoning mix
1 handful cilantro, chopped
Taco shells, to serve
Shredded cheddar cheese
1. Heat the butter or oil in a frying pan and fry the cicadas for 10 minutes, or until cooked through.
2. Remove from pan and roughly chop into 1/4 inch cubes. Place back in pan.
3. Add the chopped onions, chilies, and tomato, and season with salt, and fry for another 5 minutes on medium-low heat.
4. Sprinkle with ground pepper, cumin, and oregano, to taste.
5. Serve in taco shells and garnish with cilantro, sour cream, lettuce, and cheddar cheese .
2 main course servings
Randy Young, Southwest Trekking Guide