ESCARGOTS IN YOUR GARDEN

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Among his newsletter's many subscribers are organic gardeners seeking information on dealing with the likes of grasshoppers, ants, and grubs. "You have created an efficient grasshopper predator," wrote one enthusiastic subscriber after consuming her first meal of grasshoppers, which she described as being creamy and mildly sweet. (If you're thinking of trying grasshoppers yourself, DeFoliart suggests you avoid bright-colored ones.)

To date, the only guide (I know of) for preparing the creepy, crawly things found in your yard is Entertaining with Insects, the cookbook used by the chefs who prepared last summer's much acclaimed New York Bug Banquet at the tony Explorer's Club. The collection includes such delights as Beetle Bars, Honey Bee Soufflé, Insect Quiche, and Cricket-on-the-Hearth Bread.

Here, from the book, is Patricia H. Howell's winning entry in a California Earthworm Recipe Contest:

Earthworm Patties

1 1/2 lbs. ground earthworms (Place live worms in flour for 24 hours to purify, boil for 10 minutes, then grind.)
1/2 cup butter, melted
1 teaspoon lemon rind, grated
11/2 teaspoons salt
1/2 teaspoon white pepper
2 tablespoons soda water
1 egg, beaten 1 cup dry bread crumbs
2 tablespoons butter
1 cup sour cream

Combine earthworms, melted butter, lemon rind, salt, and pepper. Stir in soda water. Shape into patties and dip in beaten egg, then in bread crumbs. Place in heated butter and cook for 10 minutes, turning once. Place patties on hot serving dish. Serve with heated sour cream on top.

Note. To receive three issues per year of The Food Insects Newsletter, write Department of Entomology, 545 Russell Laboratories, University of Wisconsin, Madison, WI 53706. A $5 donation is appreciated to help defray costs.

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