Nature Blog Network

Tuesday, June 10, 2008


I do a bit of photography and always enjoy the work of truly gifted photographers such as Alex Wild (author of Myrmecos Blog). Always trying to improve my own macro skills I sometimes peruse the various nature photography forums, where I ran across a great photo series of the emergence of an adult cicada. (This particular emergence always reminds me a bit of the old b horror flicks, sorta an invasion of the body snatchers type of thing.)

For your next cicada filled spring try this special pie recipe

Cicada pie (from Cincinnati Enquirer 1902)

Take 50 newly emerged white female cicadas and remove the wings, legs and head. Chop up the cicadas into pieces and place in a bowl with stale bread that has been soaked in milk. Add sugar, rhubarb flavor and cream to soften the ingredients. Put the mixture into a pie crust and cover with strips of pie crust placed in a cross pattern similar to that of an apple pie. Bake in an oven at 400 degrees till crust is done.


  1. I think I'm more disturbed by the "rhubarb flavor" in the pie than the cicadas. But I can't help wondering if they would still be crunchy.

  2. That's so true, I have never heard of "rhubarb flavor". Hopefully that product was left behind in the great depression.


Note: Only a member of this blog may post a comment.