I like many blackcurrants fresh and in jam, so maybe we are also off tastewise. I don’t like much salt or sugar, and I love spices of all types, and lots of garlic, and strong cheeses… Minaj Smiriou is wonderful, will end up with a plant so I can try rooting my own or layering. I think my issue has been that dormancy is so different where I have been getting cuttings from. Bare root currants and gooseberries, great. Cuttings not so much. They all came out of dormancy too fast, and died before roots or much of them. Of course it did get hot, and I couldn’t take care of much last year. @scottfsmith and others have said it is too hot for much northern fruits, but I am hoping to have enough shade for some to make it.
I was looking at Canopy Farm Management to figure out about my chestnuts. They are taking over most of Red Fern Farm stuff from what I understand, and are shippers for their chestnut seedlings from Red Fern Farm genetics. They are now the sole USA way to get McGinnis blackcurrants. I don’t need a full flat of plugs of one variety, but am looking at splitting with friends. Bob and @hobilus here is the link Black Currant (2023) – Canopy Farm Management