And I've brewed a couple of rye beers, both all grain. 10-20% of rye is good depending on how much you want to taste it. That being said, since everyone always says 20%, I just made one with over 30%, because, why not? There's also a German beer (roggenbier) that weighs in at up to 50% rye, or more, so it's really up to you. (Sorry if you knew this already.) The only thing that strikes me about this is that the strong flavors of the honey and cara- malts may influence how much you can specifically taste the rye. I don't know if you had just wanted to use them, but if you're looking for the rye taste maybe it would be better to drop them so the rye has less competition.
That's my two cents. Otherwise, go nuts and see how it turns out. Also, I'm little jealous of the homegrown hops. Hope it comes out well.