Lodi

Flavor: Sharp tartness

Approximate Ripening: Early July

Uses: Excellent for baking (pies/apple tarts), applesauce (include the peel for enhanced flavor/texture), and juicing (purees)

Trivia: Originated from Geneva, NY in 1942.  Descendent of Montgomery + Yellow Transparent (available at Rittman).

Notes: Most people consider Lodi too lip-puckering to eat out of hand, but you won’t find many better apples for baking, saucing, and juicing.  They go mealy quickly, so cook them up and freeze what you won’t be using soon; they’ll store just fine in the freezer.