|Subject: Diacks Weekly Newsletter|
|From: "Diacks Nurseries Ltd"|
|Date: Thu, 11 Jun 2009 08:25:14 +1200|
WEEKLY NEWSLETTER This is our weekly newsletter. If you do not wish to be on the mailing list, please contact us and let us know, if we do not hear from you we will continue to forward you interesting gardening information, chances to win exciting prizes, great gardening offers and much much more.
628 Tweed Street849 North RoadPO Box 181InvercargillPh: (03) 2168265Fax: (03) 2168089
WhenFor the week of: Wednesday 10th June 2009WHAT’S BEEN HAPPENING?:We've been keeping warm by potting and labelling roses, most are now in stock and orders have been put aside for collection. If you need some new roses be in soon to get what you want or pick up a catalogue and order them, so they can be held for you. Our garden centres are looking well stocked with new seasons plants. Winter is always a busy time shifting stock. Spring bulbs are out at half price and there's still good supplies of lily bulbs. Garlic bulbs for planting now are available in two sizes, Elephant and medium but unfortunatly shallots are in short supply this year. There's plenty of polyanthus flowering now, good colour for pots and for inside. Rose and tree spraying are the next jobs on the list, stock up on sparying oil and copper. Peastraw is still selling well and frost cloth are both good for protecting your plants over winter. Seed potatoes have arrived already, we've put them out in buckets so you can have as many as you like at $2.50kg.WHAT SHOULD YOU BE DOING?:Collecting any rose orders you have. Preparing garden beds for planting new roses, with a good load of our organic compost. Make sure you stake all standard roses. Book in for our prunning and spraying service, we even take away the rubbish. Compost bins need some urea, or activator to help brake down all the leaves. And keep warm!.THIS WEEKS SPECIAL:Half price spring flowering bulbs.THIS WEEKS PRODUCT:"Cool hands"Natural range of Lemon grass and sattion.Comes in: Hand wash: Moisture cream: Hand scrub: Hand loation: Muscle soak.All $12.99 each.Great gift or treat yourself!SUPER SAVE PET DEPOCat and dog bedsFrom only $9.98.Dogs treats, Venison ears, $1.88each.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: Rainbow SilverbeetLast weeks winner: Bob and LaurelRECIPE OF THE WEEK:
Pumpkin Swirl Cake
Pumpkins speak of fall, and the autumn months are the best time to make this cake. Sage pairs with pumpkin in savory dishes. The soupçon of sage in this cake gives it a different twist.
Yield: 1 Cake, 10 Servings
1 small pumpkin
Soft butter for the pan
2 cups (10 ounces) unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon fine sea salt
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1/4 teaspoon ground cloves
15 tablespoons (7 ounces) unsalted butter, at room temperature
1 1/2 cups (10 1/2 ounces) granulated sugar
3 large eggs, at room temperature
1 teaspoon pure vanilla extract, preferably Madagascar Bourbon
1/2 cup buttermilk, at room temperature
1 teaspoon finely chopped fresh sage, about 5 leaves (don't use dry sage)
Cook the pumpkin:
The pumpkin can be cooked a few days ahead.
Preheat the oven to 375 F.
Line a large baking pan with parchment paper.
Cut the pumpkin into halves. Place the pieces on the baking pan, cut side down. Bake in the oven until a skewer pierces them easily, about 30 minutes.
Cool the pumpkin halves. Scrape out the seeds and discard them. Scrape the flesh out of the rinds. Purée the flesh in a food processor.
You will need 3/4 cup of purée for this recipe. Save the rest for another use. (It makes great soup.)
Make the cake:
Preheat the oven to 350 F
Generously butter a 2-quart Bundt pan.
Sift the flour, baking powder, salt, cinnamon, nutmeg, and cloves together.
Put the 15 tablespoons of butter in the bowl of a heavy-duty mixer. Beat it with the paddle attachment at medium speed until it is creamy and smooth. With the mixer on low, add the sugar in a steady stream. Beat the butter and sugar on medium speed until the mixture is lighter in color and fluffy.
In a separate bowl, beat the eggs together with a fork. With the mixer running, dribble the eggs into the butter and sugar.
Add the vanilla to the buttermilk.
Alternately add the dry ingredients and the buttermilk to the mixer bowl, starting and ending with the dry ingredients. Stop and scrape down the sides of the bowl when necessary.
Stir the sage into the pumpkin purée. Add about 1 cup of the batter to the pumpkin purée and fold the two together. Now fold the pumpkin mixture into the rest of the batter. Fold only 2 or 3 times, leaving swirls of pumpkin in the batter.
Pour the batter into the pan and smooth the top with a spatula. Place it on the middle shelf of the oven, and bake until the top is brown and a skewer inserted into the center comes out clean, about 45 to 50 minutes.
Cool the cake. Unmold it, and place it, right side up, on a serving plateJOKE OF THE WEEK:
Q: Why don't you ever iron a four-leaf clover?
A: You might press your luck
HAVE A GOOD WEEK!Clerical errors or omissions, whether in computation or otherwise in any quotation, acknowledgements or invoice, shall be subject to correction.