The first thing you’ll want to do when you get your larvae home is to put them in the fridge. This will slow down their metabolism and make it less likely the larvae will pupate. The sequence of beetle metamorphosis is: egg, larva, pupa, beetle. Pupae are perfectly edible so don’t fear if a large number of the larvae in your cup have pupated by the time you’re ready to cook with them!

When you’re ready to cook set at least 4 cups of water to boil on the stove. Pour the larvae and wheat middlings into a wire-mesh strainer. Sift out the middlings by tapping the strainer against the palm of your hand. This is best done over a sink or trash can. I like to do it in my garden and let the siftings fertilize the soil. Pick out any larvae that perished prematurely, distinguishable by a much darker cuticle color. Rinse the larvae under cool water removing any lingering substrate. Once the water has boiled drop the larvae in for 1 minute. After 1 minute has passed pour the larvae back into the strainer and rinse under cold water.

Voila! Your larvae are cooked. Now pick a recipe and enjoy a sustainable protein-packed meal!