Diacks of Invercargill
628 Tweed Street
849 North Road
PO Box 181
Ph: (03) 2168265
Fax: (03) 2168089
Newsletter for the week of: Wednesday 8th Sep 2008
8th September 2008
WHATS BEEN HAPPENING?:
Plenty of rain this week to water all the gardens, cooler temperatures though, not so good for Tomatoes and Corgettes. Thank - you to those that supported our spring fling weekend, the good weather is always the best advertising. We have a good supply of all vege plants ready and waiting to mature in your garden this summer. There's a few annuals now too. Petunias and Lobelias, good time to organize your pots and hanging baskets. We've still got a few polys at $1.00 for instant colour. Plenty of bulbs available at the moment. Spring bulbs are appearing now, it's good to be ahead of the season, so get planting now for summer colour. We've had a great response for our raised garden beds, make sure you investigate those if your'e planning a vege garden this year. Mr fothergills potted gardens are selling well too. Strawberries are always a favourite with kids, we have plenty ready to sell, $2each or 6 for $10.
WHAT SHOULD YOU BE DOING?:
Planting potatoes and peas for xmas dinner. First of the tomatoes can
go in, but be prepared with some frost cloth to cover them. Quick maturing
seeds such as radish and white sone turnip can go in now, they germinate
in a week. Watch out for the first insects, usually slugs are first to
nibble the new plants.
THIS WEEKS SPECIAL:
Buy 1 x 35 hanging baskets or 1 x 40cm wallbasket at only $14.98 and recive free of charge 1 small potting mix and 1 punnet of flowers, save $7.00.
Polys and Primulas only $1.00
Remember anyone requiring large amounts of top quality ornamental trees,
now is your opportunity to purchase bareroot at the very best prices.
Strictly first in, first served basis. Check out www.diacks.co.nz and
follow the link on the main page for details.
THIS WEEKS PRODUCT:
A mix of seaweed and moss.
Moisture + nutrients = growth.
Introtuctary offer, 6LT bag only $6.98
25LT bag only $14.98
SUPER SAVE PET DEPO
New selection of rabbit hatches, from only $4.98.
Stress coat 592ML only $11.98
296ML only $6.98
148ML only $4.98
Compare our prices, you'll be pleased you did.
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!
Chilled Pear Soup with Port
1 1/2 cups water
1 cup tawny port wine
1/3 cup granulated sugar
Zest from 1/2 navel orange
4 black peppercorns
3 large eggs
1 1/2 teaspoons anise seeds
6 medium, firm but ripe Bartlett pears, peeled, halved, cored and quartered*
12 gingersnap cookies or thin shortbread biscuits
Fresh raspberries (garnish)
Mint sprigs (garnish)
* If Bartlett pears are not available, substitute with any other sweet juicy pear, such as Bosc or Red Sensation. Make sure you use pears that are not going to become to mushy while cooking.
In a large heavy saucepan, combine water, port wine, sugar, orange zest, peppercorns, eggs, and anise seeds. Bring just to a boil; reduced heat to low and simmer for 5 minutes. Add pear quarters and gently simmer until tender but not mushy (about 20 to 25 minutes). Remove from heat.
With a slotted spoon, remove pears from liquid and set aside. Strain poaching liquid and throw spices away. Place the poaching liquid in a saucepan and bring to a boil. Continue boiling over medium heat until reduced by about 1/3. Pour liquid into a medium container and add pears; set aside and let cool. When at room temperature, cover and refrigerate for at least 3 hours or up to one day.
About 1 hour before serving, remove from refrigerator. Remove pears with a slotted spoon and place in a food processor or blender (with a blender, you may have to work in batches). Pour approximately 1/2 cup of the poaching liquid into the pears. Puree until the pears are smooth, with no visible chunks. Add more poaching liquid until desired consistency is reached. Return to the refrigerator until chilled.
When ready to serve, pour chilled pear soup into goblets, pretty dessert bowls, or attractive dessert cups. Serve gingersnap cookies (or shortbread biscuits) alongside soup or roughly crumble and sprinkle on top. Garnish with fresh raspberries and mint sprig.
Makes 6 servings.
JOKE OF THE WEEK:
Q: How do you fix a broken Tomato ?
A: With tomato paste, of course!!