We searched the three plants and removed about 20 fat, pinkie-finger-sized hornworms. The writhing mass filled two cupped hands. As people gathered to observe and debate what to do with the vermin, I wondered aloud if they were edible. Nicole disappeared, fired up the internet and procured a recipe (though her printout was only page 1 of 2, so I thought perhaps it was a joke). We decided to try it, so we heated some olive oil in a cast-iron skillet, then tossed the writhing creatures in alive. They squirmed in agony for a brief moment before rigor mortis rendered them into plump green sausages.
Green Tomato Hornworms - Cooking - eGullet Forums
Six people tried them, and everyone was amazed: the worms tasted like fried green tomatoes. Their texture was not unlike softshelled crabs, and I detected a hint of the “mustard” that is inside a crab’s shell.