The incessant drone of the 17-year cicadas is a constant background noise from early morning until late evening here in our hills, but we have grown so accustomed to it that we scarcely hear it. It is like the pump station that was below our house all the years when we were growing up, and we got so used to hearing the constant thump-thumping that the only time we noticed it was when it stopped.
The high-pitched din of these insects begins early in the morning and swells in volume as the day grows hotter. Heat seems to increase their frenzied flight as they whirr through the air, swarming every shrub and tree in their area.
We always called these insects “17-year locusts,” but actually they aren’t locusts at all, but cicadas. The first year that I heard them was when I was in my 12th summer, and Mom told us they were saying, “Pharo–ah!” and the answering call was “Egypt! Egypt!” It was a hot, dry summer that year, and the days were highlighted by the incessant screech of those insects.
Of course this was in reference to the plagues that were sent on Egypt in the Bible. Actually, they are relatively harmless when compared to the plague of locusts that God sent on Egypt that ate every herb of the land, all the fruit of the trees and every green thing in their path.
These cicadas do lay their eggs in some tender, young trees branches which fall to the ground to begin the 17-year cycle when they again emerge. They don’t sting or bite, or eat the surrounding vegetation. Actually, the only way to get revenge on them is to eat them. I’ve been researching the food value of cicadas, and it is enlightening, to say the least.
Our old hound dog ‘Lonzo loved them. We kept him tied much of the time, and when a cicada would land just out of his reach, he would howl and paw with his foot until someone kicked it close to him. Then he would crunch it blissfully as you would a tasty potato chip.
I have a reputation for trying various wild foods, and I am mulling over the idea of trying cicadas. After all, ‘Lonzo endorsed them heartily. Although cicadas are not on my list of preferred wild foods, I am tempted to try them. (One time my daughter-in-law Jennifer told me pityingly, “Alyce Faye, just because you can eat these things doesn’t mean that you have to!”)
I read that cicadas are low in fat and high in protein, and also are gluten-free. (Take notice, Susie!) While they are underground, they spend most of their time sucking sap from tree roots. This plant-based diet gives them a green, asparagus-like flavor when eaten raw or boiled. Blanched and tossed into a leafy green salad like chunks of chicken, they are delicious.
They are part of the same biological phylum as crawfish, lobster, crab and shrimp. Jenna Jadin, entomologist and cook book author, recommends them as a good source of protein, and says they are best eaten after the nymphs break open their skin. At that stage, they are called “tenerals.” She says to collect them early in the morning just after they emerge. Most people like them deep fried and then dipped into a sauce like hot mustard or cocktail sauce. Other folks blanch or boil them.
Gene Kritsky, biologist and cicada expert, says that when roasted, they have a nutty flavor. I just watched a video using cicadas in a stir fried dish, and eaten over rice. It looked delicious. They can be prepared in many different ways, from soup, or sandwich or dessert. When in doubt as to what to fix for dinner, go harvest a few cicadas. There are plenty of recipes on the internet. I really think I would pull off the legs and wings. I was once persuaded to try a barbecued cricket, and the legs scratched as it went down.
I do have a dessert recipe featuring cicadas which I wish to share to round out the menu.
CANDIED CICADAS
1 pound cicadas
1 cup white sugar
2 teaspoons ground cinnamon
¼ teaspoon salt
3 tablespoons milk
1 teaspoon vanilla
Preheat oven to 350 degrees. Spread cicadas in single layer on baking sheet. Roast for approximately 15-20 minutes until cicadas start to turn brown and are thoroughly dried out.
Stir together sugar, cinnamon, salt and milk in medium sauce pan over medium-high heat. Heat for eight minutes or until mixture reaches soft boil stage. Remove from heat, stir in vanilla.
Add cicadas to sugar syrup and stir to coat well. Spoon onto wax paper and separate with fork. Cool and store in air-tight container.
June seems to be floating softly along, but the days pass by so quickly. It is time now to enjoy the soft days of this month before they are gone. It is time to enjoy your family; to slow down the busy routine of your days and spend time with your loved ones. Time is a valuable commodity–we are all allotted the same number of hours in a day, but it is up to us how we use them. I came upon an old poem I have had for years, and it illustrates the use of our time. It is untitled, and the author is unknown.
My hands were busy thru the day.
I didn’t have much time to play
The little games you asked me to.
I didn’t have much time for you.
I’d wash your clothes and sew and cook
But when you brought your picture book
And ask me “please to share your fun”
I’d say, “a little later son.”
I’d tuck you in all safe at night
And hear your prayers, turn out the light
Then tiptoe softly to the door
I wish I’d stayed a minute more.
For life is short, the years rush past,
The little boy grows up so fast,
No longer he is at your side
The precious secrets to confide.
The picture books are put away
There are no longer games to play,
No goodnight kiss–no prayers to hear,
That all belongs to yester-year.
My hands, once busy now are still,
The days are long and hard to fill.
How I wish I could go back and do
The little things you asked me to.