"Citrus are pretty tough. I cut 99.9% of the roots off a 4 inch caliper tree this winter to pot it up. Cut the top way back. It dropped all it's leaves. I thought it dead. But it is growing back and looks OK now." You would be simply astounded at photos of the then-standard bareroot commercial planting stock for Florida commercial groves 50 years ago (seen in old citrus ag bulletins from the Univ. of Florida). They had virtually no feeder roots and almost no leaves. And they weren't tiny. My guess from remembering the pictures is 3/4-1 inch caliper. They had probably been a branched and bushy 4 feet tall in the nursery row before lifting and severe trimming, bottom and top.

Maureen I can assure this is not at all a stodgy dish and can't even imagine why one would equate the wonderful dishes of Quebec with the word stodgy. Here is the recipe I basically followed but did not use a pie crust. Instead I used puff pastry. I would serve this to company in a heart beat! Salmon Pie 2 (8-ounce) salmon fillets Salt and freshly ground white pepper 3 Cup court bouillon 1 Tbl olive oil 1 Cup finely chopped onions 1 Tbl chopped garlic 1 Tbl finely chopped fresh parsley 2 Cup mashed potatoes 1 egg 1/2 Cup heavy cream Preheat the oven to 350 degrees F.~ Season the salmon with salt and white pepper. In a saute pan, add the court bouillon and bring to a simmer. Add the salmon and poach for 6 to 8 minutes. Allow the salmon to cool in the water until tepid. Remove the salmon from the pan and discard the liquid. Flake the salmon into a mixing bowl.In another saute pan, heat the oil. When the oil is hot, add the onions. Season the onions with salt and white pepper. Saute for 2 minutes. Remove from the heat and stir in the garlic and parsley. Add the Sauteed mixture to the salmon. Mix thoroughly. Add the potatoes, egg, and cream. Mix well. Season the mixture with salt and pepper. I did not use a regular crust but rather topped with a puff pastry. *******Cut the pie dough into 2 halves. Lightly dust the surface with flour. Roll out each half of dough to 12-inches in diameter and about 1/8-inch thick. Fold one circle of dough into fourths. Carefully lift the dough and place in a 10-inch deep-dish pie pan. Unfold the pie dough and spoon the salmon mixture into the pie shell. Place the second round of dough over the salmon mixture. Using a sharp knife, cut away the excess dough. Using your fingers, crimp the edges of the pie firmly to seal the dough completely. Bake the pie for 25 to 30 minutes or until golden brown. Note: Can sub a nice white sauce for egg and cream. Top with puff pastry

Will be interesting to experiment with this variety of Everbearing Blackberry PAF, they grow like a beast and put out some Huge Berries...i'm into my second crop now which ran concurrent with the early crop overlapping like some Raspberries. And yes, if your worried about dieback because of extreme cold you could cut them to the ground in winter and they will come back big an hard in early summer. Cornell told me if you use Row Cover in early spring it will help start the growth cycle once the last freezes hit. Mine are doing so great i may replace Apache all together.

Mat, yeah I have 2018 and 2019 to write up. I have all my notes. Just have to find time. I checked out Pepiniere casse noisette website. They do not list their rootstocks anywhere that I can find. What rootstocks are your pears, peaches, apricots on? Honestly, a lot of what they are selling, at least in apricots, peach, nectarines seem to me to be VERY marginal for their climate. In many case they mention useful for growing in pots but if that is the case how are they propagating for sale? I don't want to disparage them without information but my impression is they might be reselling . You absolutely need to be buying based upon root-stock. For apples I am not only buying on Bud118 as it has best cold hardiness and is vigorus for our short seasons - Bud9 is just too slow. Train and prune to keep the size you want. Pears on OHxF87 or 97 and prune/train. I have found PAW-PAWs to be marginal in 4b - still 3' tall after 5+ years. Blueberries don't like my soil so Haskasps and Currants are much better. You have better options than Indigo Gem, Aurora is good though. Pink Lemonade is like a zone 5/6 plant, I see little chance of it surviving. Both Whiffletree and vigneschezsoi are good options. Be aware that a 1-2 year old bare root grape vine will bear fruit 1-2 years faster than the same year rooted cuttings you will get from vigneschezsoi. If you are only buying a couple might want to spend a couple extra $$ to get fruit a whole year or 2 earlier. Somerset and Trolhaugen are good. Had a couple Brianna this year, not enough to really say. Get Bluebell as well. I suggest 10-15' between vines. Can go closer but I am of the hack back 90% every year and then let grow. Trollhaugen can put out 12-15' of growth in 1 year alone - plant closer and you have to keep on top of canopy thinning to avoid overgrowth. Apples and pears will benefit from bagging with ziplocs. Grapes I bag with Organza bags when starting to turn color. So far I am loosing 99% of stone fruit (plums) to plum curlico and the rest to birds/racoons (can't bag plums - they rot). All peaches die. Trying apricots but no fruit yet. Don't get too caught up on types of fruit. Buy something disease resistant on a hardy, vigorus rootstock then topwork as you get enough branch structure. You will then be able to test fruit to see what you like or not within 3 years of grafting. My crabapple is now up to 65+ different apples grafted to it.