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Welcome to the forum! I’m a fellow nutmegger ( I’m in the extreme northern part of the river valley). I hope you have lots of fun and pick up lots of tips here. I certainly have over the years.

Good luck with the replant, looks like a very nice place.

Basic raisin Babka breads for Easter baked in “traditional” used coffee can pans and one in a regular steel pan ( so I have one that fits my toaster!) I have to freeze up a few so I’ll have them for Sunday breakfast with my hard boiled eggs and kielbasa!

Pizza Friday strikes again! Detroit style deep dish with pepperoni, mozzarella, cheddar, and Yancy’s Fancy Steakhouse Onion cheddar ( one of the best cheeses out of the finger lakes).

Detroit style pizza in a Michigan made steel pan. As a New Englander not accustomed to this type of pie, it was a new experience, but definitely a lot of fun to make and eat. We’re adding it to the rotation now!

Deli style rye for Christmas breakfast.

Small boule for dinner tonight! Gotta get my energy up for snowmageddon tonight here in the northeast haha 😆

Potato bread which will be a companion for tonight’s steak dinner!

Welcome! Good luck with your project. I think you picked a strong variety, and you'll be happy with that choice. In my hobby block, zone 6, they do quite well, though I don't have that awesome hillside lake front!

Mix of einkorn, einkorn whole wheat, and high gluten bread flour baked with a water bath to get them crusty! Will be a nice side for our onion soup tonight.

Cheeseburger Pizza from home made pizza dough! Sauce is ketchup and mustard mixed. Toppings are hamburger, mozzarella, and pickles. No bacon on this run, but it would have been a great addition!

I have had excellent results with Pyganic on my vines. I think it works better than traditional Carbryl based Sevin, though it is a bit slower on the kill. If you have a place to store the jug for several seasons, the expense is worth it.

Getting better out this way. 70s in the days 40s at night.

@jenkinsr You did really well for such a cold night. I bet you'll still end up okay once the temps moderate. It's been a cold spring here in CT too, lots of mid 30s for lows and a few nights right near 32.

The idea of using water to avoid a freeze is that the water freezes around the leaf instead of the leaf itself freezing and dying. So then when the water melts the damage to the plant cells is minimized. I have done this on farm crops applying the water at the coldest part of the night early...

My CT river valley site will likely be breaking next week starting with Marquette and Frontenac. My lake camp site in the higher ground of Tolland county, which is all Cayuga maybe a few days after that. I think you’re two zones colder than either of my sites so I’d guess May 15-20 for your zone...

Home made Pepperoni Focaccia bread from the recipe in the Edible NY magazine.

What part of the state are you located? My hobby plantings are Northern Hartford County and Central Tolland County at my lake camp. I have more growing days in the river valley, but we get more hard freezes as the cold settles in the valley. I have Cayuga white, Frontenac, Marquette, Aromella...

If you’re doing breeding work you can request material from USDA. Here’s the link: https://www.ars.usda.gov/pacific-west-area/davis-ca/natl-clonal-germplasm-rep-tree-fruit-nut-crops-grapes/docs/services/

Speaking from the customer side, I like the idea! I would definitely visit something like that if you could coordinate the licensing. Good luck with the project.