Tis the season for June Bugs.
Last night my wife and I were outside after dark, in the front of the house. The veranda was lit, and of course June Bugs were flying by and hitting into the porch lights, and gathering at the door. In the front of the house are Wisteria Trees, and you could see them in the branches.
And they’re gross.
So I was scanning Social Media shortly after, and guess what came up?
June Bug recipes.
Yeah, no.
But there it was, and it made me curious. First thing I did was Google “are June Bugs Edible?”
Here’s what I got: “They’re a bit salty to eat as a finger food, but they make a great addition to soups or grilled and set atop some wild rice and vegetables. June bugs are a member of the scarab beetle family (which might make for a more interesting name). They’re considered a pest which makes them a perfect edible insect.”
A bit salty?? Really??
The June Bug Recipe came from a website called Food52, and you can read the article here.
It’s for Sauteed June Bugs, and I know you’re dying to hear it:
Ingredients:
- 12 Fresh live june bugs
- 1 tablespoon Olive OIl
- 1/2 teaspoon Salt
- 1/2 teaspoon Chili Powder
Add the olive oil to a skillet heat until shimmering. Toss in the June Bugs and saute for about 5 minutes, until crunchy. Sprinkle with salt and chili powder, and serve immediately.
Uh huh.
I also found this:
So if you’re like many I know and run screaming from June Bugs as they get in your hair, how about getting the ultimate revenge?
Eat ’em.
