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Yeh! Spring is in the air at last
How quickly the months roll on but the lighter mornings
are coming on and it’s lovely to see blossoms bursting,
daffodils bobbing in the breeze (albeit some of the
breezes are more like gales) and a hint of green shrouding
the trees as the early leaves begin to awake. Although
it has been very cold this winter many plants seem to
benefit by it and perhaps we will see some good fruits
this summer - let’s hope so.
 IN
STORE COOKING DEMONSTRATION
Sat 19th September, 10am-2pm
We recently added a new range of Sprinkles and Dukkah
from Cathedral Cove Macadamias. NZ made, all
natural and very delicious. Hamish from Cathedral Cove
Macadamias will be at Prenzel Botany on Saturday 19
September. He will be pitching his mobile kitchen right
outside the Botany shop cooking scallops and fish with
his delicious Macadamia Sprinkles and Macadamia Oil.
Join us to experience the taste sensations Cathedral
Cove Macadamia flavours can make to simple food.
Father’s Day - Sunday September
6th
You know, you will always find the perfect gift for
Dad at The
Prenzel Shop. From now until Fathers Day we are
holding an in-store
promotion for Dad/hubby or significant male in your
life. Just as we offered for Mother's Day (you can’t
leave your dad out) everyone who spends $70 or more
can enter our draw to win a delicious gift to the value
of $80. So come on in and treat your Pa. >
more info.
FIRST BIRTHDAY CELEBRATION & COCKTAIL
TASTING EVENING
Friday September 25th, 6-9pm
Prenzel Botany is about to turn one! Come celebrate
with us - make your acquaintance with a “Strawberry
Blonde”, a “Foxy Brunette”
and a “Sexy Redhead” – intriguing!
We’ll feature our own Prenzel
Southern Star Vodka, Lemon-Z
Limoncello and our new Limited Edition Liqueur -
yes our wonderful Raspberry
Brandy Liqueur is back for a limited time! Come
along and join us for a tasty treat and celebration.
Everyone who purchases a cocktail pack on the night
will receive a Krosno crystal Martini Glass free (valued
at $20).
GET YOUR CHRISTMAS GIFTS SORTED NOW!
If organising your staff or client Christmas gifts fall
into your 'to do' basket - then we can help to make
your job easy and fun! We specialise in creating unique
and stunning gift arrangements - we can cater to your
quantity and budget requirements. Contact
us to make an appointment to discuss your needs
today - we can come to you (Auckland wide) with examples
of our gift arrangements, and we can brand/personalise
your gifts. Sit back and let us do the work!
AUCKLAND FOOD SHOW PRIZE DRAW
The Auckland Food Show was wonderful, albeit manic
at times. We met lots of new people and offered a prize
draw to punters. We’re pleased to tell you that
Nogi Aholima from Takanini was the prize winner –
pictured here – Well done Nogi - we hope you will
enjoy the goodies that you won.
SEASONAL VEGGIES: CARROTS
Carrots belong to the Umbelliferae family along with
parsley, celery and dill. They are biennial plants (live
for 2 years), producing and storing sugars during the
first year of growth in single large roots called taproot.
 Carrots
are root vegetables that have been used for thousands
of years, especially as medicinal herbs. By the 13th
and 14th centuries AD, their popularity had spread across
the plains of Asia the eastern Mediterranean, and northern
Europe. The earliest carrots were generally purple or
yellow, and varied in taste and size.
The origin and history of the orange carrot
is a mystery. Interestingly, it was not until the 1700s
that orange carrots were first grown in the Netherlands
and white carrots in Europe. Orange carrots gradually,
became most popular.
Did You Know? Carrots boiled whole
before being cut up are better at fighting cancer and
are tastier than when they are sliced before being cooked,
a study has shown. Researchers at the University of
Newcastle found that "boiled-before-cut" carrots
contained 25 per cent more of the anti-cancer compounds
than those that were chopped up first. Sugars which
give the carrot its distinctively sweet flavour were
also found in higher concentrations in the carrot that
had been cooked whole, so the vegetable tasted better
as well as being healthier. By cooking them whole and
chopping them up afterwards you are locking in both
taste and nutrients.
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