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!!