Diacks
of Invercargill
Wednesday 21st May 2008
WHAT’S
BEEN HAPPENING?: Still some mild weather for may with a change expected this week.
Soil temp have droped. Special at lorneville, liquidambers only $10each. Nearing
the last of the spring bulbs for the seasons there's still a few to go out at
half price. Lilys look great, we have a good range of orientals (perfumed) and
asitics (coloured) and our celebration lily especially packed for our centennial.
Best colour this week are the polyanthus, $2each, 6 for $10, especially good for
indoor colour. We have another batch of yuccas arrived, good strong plants for
indoors, $24.99 or $14.99 if you bring this weeks issue of the diacks weekly newsletter
in. Shallots and garlic are in demand, we also have giant garlic all $15kg. Our
bulk trailerloads have been selling well, compost, barkchip and of corse peastraw
are all good mulch at thia time of year. Flower gardens at this time of year need
some colour, pansys are always hardy, especially the miniature varieties, they're
good for baskets as are pernnial, violas are avalable in many colours. WHAT SHOULD
YOU BE DOING?: Not much just now, it's a good time to look over our catalogues.
We have three out at the moment, rose, fruit trees and tree and shrubs. There
is also a good full colour rose catalogue from mathews and an excellent informative.
Fruit tree book all avaiable. Come in and spend $20 and be in to win an adventure
weekend in queenstown. THIS WEEKS SPECIAL: Half price dutch iris bulbs THIS WEEKS
PRODUCT: Fat blocks. Only $1.99 each. SUPER SAVE PET DEPO Selected raw hide dog
chews, half our normal super save price. Petware cat flap $16.98. Brighten your
pond up with some silk water lillies, pack of 3 normally $11.99, now $4.98, 5
colours to chose from. PLANT OF THE WEEK COMPETITION: Take a look at the plant
attached below and if you recognise it e-mail us with your answer. If you are
the first to guess correctly you will win! Last weeks answer: Hebe heebie jeebie
Last weeks winner: J and D McCloud RECIPE OF THE WEEK: Apple Cinnamon Cheesecake
Yield: One 10-inch cheesecake 1/2 cup plus 1 tablespoon margarine or butter, softened
1/4 cup firmly packed light brown sugar 1 cup un-sifted flour 1/4 cup quick-cooking
oats 1/4 cup finely chopped walnuts 1/2 teaspoon ground cinnamon 2 (8-ounce) packages
cream cheese, softened 1 (14-ounce) can Eagle® Brand Sweetened Condensed Milk
(NOT evaporated milk) 3 eggs 1/2 cup frozen apple juice concentrate, thawed 2
medium all-purpose apples, cored and sliced Cinnamon Apple Glaze Preheat oven
to 300 F. In small mixer bowl, beat 1/2 cup margarine and sugar until fluffy.
Add flour, oats, nuts and cinnamon; mix well. Press firmly on bottom and halfway
up side of 10-inch cheesecake pan. Bake 10 minutes. Meanwhile, in large mixer
bowl, beat cheese until fluffy. Gradually beat in Eagle Brand until smooth. Add
eggs and juice concentrate; mix well. Pour into prepared pan. Bake 45 minutes
or until center springs back when lightly touched. Cool. In large skillet, cook
apples in remaining 1 tablespoon margarine until tender-crisp. Arrange on top
of cheesecake; drizzle with Cinnamon Apple Glaze. Chill. Refrigerate leftovers.
Cinnamon Apple Glaze: In small saucepan, combine 1/4 cup frozen apple juice concentrate,
thawed, 1 teaspoon cornstarch and 1/4 teaspoon ground cinnamon; mix well. Over
low heat, cook and stir until thickened. (Makes about 1/4 cup.) JOKE OF THE WEEK:
Q: What did the baby corn say to the mother corn? A: Where's the pop corn!!