Lodi Apple

LODI APPLE

Lodi is an early apple, coming in at our orchard in early August.  
It is pale green to yellow, tending towards conical in shape.  
This tart apple is abundant, but biennial.   
Our Lodi is on standard rootstock, so it is a good sized tree, giving shade and respite from the summer heat.
Lodi are great for cooking, valued highly as an applesauce and pie apple.  

Like many summer apples, they go soft quickly, and need to be processed promptly. I like to chunk them up and freeze them in bags that I can use later for applesauce, stir-fry, smoothies, or fruit leather.  You can also freeze bags of sliced Lodi for future apple pies and crisps. Lodi also make a tasty tart dried apple.   Lodi was developed in the 1900's as an improvement on its 2 parents - Montgomeryand Yellow Transparent.  Like Yellow Transparent it is cold hardy and drought hardy, and has proved itself suited to northeast Oregon.

One special need the tree does have is for extra calcium and silica - our Lodi can get corking (woody spots inside the apple) if it does not get a little extra.  I like to mulch Lodi with horsetail and nettles, as well as spraying with a horsetail-nettle-kelp tea.  I am also planting  comfrey around the drip line to help with the extra nutrition.  
I've also found that I cannot thin Lodi too much!  No matter how much I thin!

Our Lodi blossoms are large, pinkish, and fragrant ... one of my favorites in the orchard in spring!