Diacks Nurseries Ltd Invercargill New Zealand


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 628 Tweed Street

849 North Road

PO Box 181



Ph: (03) 2168265

Fax: (03) 2168089




These guys are good, just look how contented that pig is in the carrots



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For the week of: Wednesday 

  6th December 2006


Thanks to those that supported us last weekend, it's good to pass on a few specials to those who supported us all year. Good weather today. Just about time to get watering, irrigation systems need sorted. Still have planty of annuals available, some even in flower. Especially good for instant colour over xmas. New potatoes are being dug. Don't forget to plant another seed to give you a crop at easter. Time to harvest the vege crops, broad beans are coming ready, make sure you pick them young before they get too dry. Spring Cabbage and Broccoli are maturing too, get them picked before the bugs get to them. It's important to get the Derris dust onto young plants as the white butterfly and caterpiller is on the move. Still a few slugs about so get the pellets out - we have them on special for $1.98. Our gift shop has been busy this last week. Lots of interesting gifts for everyone in your family. Plenty of plants too, for the that last minute shopping. What better than potted colour at xmas. Vouchers, if in doubt, we sell local and nationwide vouchers of any amount.

Fertilize most plants as the new growth has taken off and with all the rain the fertilizer has washed away. Dead head Rhodos and Roses, even lightly prune roses it will encourage new buds and growth. Regular spraying to prevent greenfly and black spot. Lawns and weeding constant work just now. Time to attack lawn weeds, while they're looking big and leafy, they soak up the weedkiller better. Keep up the good work!


Selected punnet of flowers and buxus tubes $1.

Selected agapanthus in 1L pots and native grasses in 1L pots $2.

Selected natives in 1L pot $3.

Maxicrop is back in stock.

For strong healthy growth.

Stimulates vigorous root development.

Improves propagation of seeds and cuttings.

Increases resistance to insect ans fungal attack.

Enhances flower and fruit formation.


Diacks have a new section to our weekly newsletter. There will be a fruit of the week and you are able to win this tree/bush just by entering your favoutie recipe for this fruit. This is open to all across NewZealand and will be couriered free of charge to the lucky winner.

This weeks recipe is for Strawberries

Last week winner was : Anni Morris


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: Burdock Root

Last weeks winner: Minto Shirohada


New pirates goldfish starter kit. Fully equpted. Internal filter, Fish food, Gravel, Plants, Bathe scene background. All you have to do is add fish. Only $49.98


Vanilla Cream and Blackberry Tart

Servings: 8
Cooking Time: 1 hour 10 minutes

600ml double cream
1 vanilla pod, split lengthways
3 egg
75g light brown Muscovado sugar
12 blackberries

For the pastry:
225g plain flour
100g unsalted butter
100g icing sugar
4 egg, yolks

For the blackberry and apple sauce:
450g blackberries
1 large cooking apples, peeled, cored and finely diced
115g caster sugar


1. First make the pastry. Combine the flour, butter, icing sugar and yolks in a food processor and pulse until a dough is formed. Wrap the dough in cling film and refrigerate for an hour.
2. Roll the chilled pastry out and use it to line a deep, fluted 20cm flan tin. Lightly prick the base with a fork and chill again for 20 minutes.
3. Preheat the oven to 200ºC/gas 6. Line the pastry case with greaseproof paper, fill with baking beans and bake blind for 15 minutes. Take out and lower the oven temperature to 150ºC/gas 2. Remove the paper from the pastry case and return it to the oven for 12 minutes until the pastry is golden. Remove.
4. To make the filling, bring the cream and vanilla pod slowly to the boil in a saucepan. Remove from the heat and leave the vanilla to infuse until cool. Scrape the seeds from the vanilla pod into the cream.
5. Beat the eggs and the egg yolk in a large mixing bowl with the muscovado sugar. Add the cooled cream and mix well.
6. Arrange the blackberries in the pastry case, pour over the vanilla cream and bake in the oven at 150ºC/gas 2 for 30 – 40 minutes until very softly set. Leave to cool.
7. To make the blackberry and apple sauce. Cook the blackberries and apple in a heavy-based saucepan for 20 minutes over a low heat, stirring now and then. Stir in the sugar.
8. Serve the tart in slices with the blackberry and apple sauce

Q: What is cleaver than a talking cat?
A: A spelling bee!

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