I watched the heaving black mass for a minute. Shuddered a little and averted my eyes, hoping I’d imagined it as I slowly turned back.
Alas, no. There they still were, running the chive gauntlet, acting all busy like. Busy with what you say? Sucking the life out of my chives it seems.
My tiny potted permaculture garden had been doing reasonably well, condsidering all the growing conditions. At a distance everything looked pretty healthy and well tended. Up close, it was a little different though. The mint was munched, the lemon balm looked a touch fried and the chives well…were a black heaving mass. A black heaving mass of which I wanted no part of.
I noticed them, I observed them, I squished them between my fingers, I thinned the chive cluster out a little, I squirted high powered water on them. They seemed to love every second of their well tended honeymoon and bred like bloody aphids. I watched a little more, the ants below ‘farmed’ them, making sure they were ok, feeling loved and nurtured. No more, I muttered, it’s you or me… and quite frankly, well it really has to be you.
I pulled them all out, bar a few sad loners that the aphids weren’t partying on yet. My perfectly balanced permaculture pot was now looking a little unbalanced. But at least the black heaving mass was disrupted and I could once again think about eating chives without wrinkling my nose and furrowing my brow.
Sour cream and Chive Scones
250g sour cream
one large handful of finely chopped chives, (optional black aphids)
1 tsp salt
whisk these ingredients together in a large bowl and then add
2.5-3 cups self raising flour (375-450g)*
mix through with a butter knife
tip out on to a lightly floured bench top and knead quickly with finger tips, pulling it together to a light dough.
Cut shapes, onto a tray and bake at 220 for approximately 20 minutes (depends on their thickness.)