The weather has been warm and humid way down south here. Great conditions for plants, weeds and bugs!! Make sure you come in for advice on the above and we can supply you with helpful hints, sprays and remedies.
Christmas is closing in fast... Our shops are both full of gift ideas for the gardener in the family and even for the not so gardener. Tweed st shop has one of the best gift areas in town.
Memorial flowers have been a favourite this year (Tweed Street mainly). Great for the cemeteries as they have a heavy base and don't blow away or fall over. We have a special memorial corner with ornaments & windmills ect. Come in and have a wee look.
Plenty of xmas plants available. Cucumber plants are coming along well don't forget our special cucumber mix.
Everyone seems to be still busy in the garden doing a pre xmas clean up. Pots need to be potted. We stock plenty of plants to do the job. Geraniums, Begonias, Fuchsias, & Dianthus are all great for pots and have plenty of colour. Annuals are flowering now and great for the garden beds. Petunias & lobelias are a firm favourite.
Vege gardens are being harvested now. The 1st lot of new potatoes should have been dug and being replaced by now. We still have a few good seed spuds left. If planted now they will be ready for easter.. Peas and beans are coming ready to be picked, podded & eaten. Cabbage & Cauli's should be needing replaced as they are harvested. We have a fresh new young batch of vege plants ready to go out. Brussel sprouts, winter cauli's and Leeks can all go in now for winter maturing.
WHAT YOU SHOULD BE DOING Wedding and watering are the 2 main jobs at the moment.
Visit our garden centres for xmas shopping. Or by a voucher for the easy way out for the person that has everything.
Looking forward to seeing you over the next week or so!!!
Hanging these stunning sun catchers in the window of your home or car will help create positive chi energy. It is believed that chi energy permeates every aspect of your every day life, and it is important that you encourage positive chi energy into your home.
PRODUCT's OF THE WEEK
Plenty of christmas gifts for everyone....
Got picky people to buy for come in and grab a voucher from $5 all the way up to $100 worth!
Last weeks plant:
Stock Mixed Last weeks winner:
PLANT FACTS Christmas facts
Christmas wasn't always on December 25
Hanging stockings started by accident
Rudolph was a marketing ploy
Black Friday isn't the busiest shopping day
The eight tiny reindeer have had lots of names
"Jingle Bells" was originally a Thanksgiving song
Celebrating Christmas used to be illegal (1659 to 1681)
The term "Xmas" dates back to the 1500s
RECIPE OF THE WEEK Banana and butterscotch syrup cake
750g frozen summer fruit (raspberries, blackberries, red and blackcurrants)
250g caster sugar
9 sheets leaf gelatine
75g custard powder
1½-2 madeira cakes
4 tbsp sherry or cassis
300-450ml double cream
1 tsp vanilla extract
2 tbsp icing sugar
2 crushed amaretti biscuits, to serve
Put 750g frozen summer fruit in a pan with 200g caster sugar and 1 litre water and bring to a gentle simmer.
Cook for 2 mins, then scoop out 6 tbsp fruit and 150ml juice. Now carry on cooking the fruit in the pan for 5 mins.
Meanwhile, soak 9 sheets leaf gelatine in cold water to soften it. If you have a hand blender, blitz the cooked fruit or mash with a potato masher, then strain through a sieve into a large bowl and push through the pulp so just the skins and seeds are left.
Squeeze excess water from the gelatine, add to the hot fruit syrup and stir to dissolve. Cool, then chill until on the point of almost setting.
Make the custard according to pack instructions with 75g custard powder, 1.2l milk and 50g caster sugar to create a really thick custard. Cover the surface with baking paper while it cools a little.
Pile 1½ - 2 cubed madeira cakes into a trifle bowl, spoon over the reserved juice and berries, then 4 tbsp sherry or cassis.
Pour over a thick layer of custard, pushing it against the side of the dish to seal in the cake below. Leave to cool and set with a skin – this makes a barrier for the jelly.
When the custard is cold and set, and the jelly is on the point of setting, spoon the jelly over the custard and chill until ready to complete.
Whip 300 - 450ml double cream with 1 tsp vanilla extract and 2 tbsp icing sugar until just holding its shape, then spoon round the bowl over the set jelly. Scatter with 2 crushed amaretti biscuits and chill until ready to serve.