"Since I only have one, small tree, I'll try to keep an eye out and manually take care of any insects (am I kidding myself that I can do this?)" Not at all. One small tree would be easy to bag the fruits on, easy to clean up after, easy to pick off and destroy egg layed fruits before the bugs multiply for next year and easy to fill with enough traps to make a difference. I got by for between 5-10 years organically getting enough off my espaliers before the bugs found their way from my neighbors' neglected trees which became more neglected as the owners aged. My main apple tree is too big to bag and in the future most of my trees will be that size, plus I've never had that much get up and go to go out and bag. I've only bagged to get a couple of plums and then borers killed that tree. I see you may have the same issues where no matter how good you clean up your bugs your neighbor is breeding more. It probably does grow fruit and they fall early as something eats on it and then they complete their life cycle in the ground. Other people's neglected "organic" trees are a real problem for residential areas. With a small tree you could probably get by with an early spray or two until you could bag. Then you would only have disease to worry about. You can also use traps to tell you when it's time to spray so you're only spraying when the bugs are around. It's fairly likely you can't find Imidan, but possible you can it depends on your area and how hard you look. I'm seeing very good results with Spectracide Once and Done on curculio and I think Malathion will work on my apple maggot, both are supposed to work well on codling moth. Codling moth, apple maggot and curculio are my only constant problems so that's all I worry about. Imidan is pretty serious but so are some naturals like nicotine water. I would gladly use Imidan instead of the Once and Done because it does work and pyrethroids are hard on beneficials. You would have to read the labels to see what crops the different chemicals are approved for, don't be afraid to peel back the label before you buy. There are also some newer organic pesticide(s) you can look into. But it's been a long time since I was trying to grow organic apples so I'm not that familiar with them and what they work on. Here is a link that might be useful: bagging

Okay, because I didn't get a response, I invented my own. Please feel free to critique or suggest changes. I'm really winging it here. Tofu Crumbles 1 lb. hard Chinese-style tofu or extra-firm Japanese-style tofu 1/4 cup olive oil 1/2 tsp. salt to taste(may not need is soy sauce used) 1 tsp. garlic powder 1 tsp. onion powder 1 tsp. dry basil 1 tsp. dry oregano 1 Tablespoon soy sauce or liquid aminos Dice the tofu. Then put in a bowl and squeeze the mixture with your bare hands until it is very crumbly. Sprinkle olive oil over tofu mixture and mix well with spoon (or again with bare hands). Then add remaining seasonings together in a separate bowl. Sprinkle seasonings over tofu mixture and mix well, squeezing with your hand those cubes that have not yet been crumbled or that are too large or that need squeezing. Sprinkle soy sauce over mixture and mix again. Use small 13x9 or flat cookie sheet. Parchment paper works well but can spray pan with Pam instead. Spread crumbly mixture as consistently as possible in the pan in a flat layer. Bake for 15 minutes at 350 degrees. After 15 minutes, remove pan and mix the mixture with a big spoon and return it to the oven and cook for another 15 minutes. Do this one more time. (Total of 45 minutes, could have done it again...) Now freeze the crumbly mixture for about 4 hours. Then remove from freezer (if you remember) and mix with your finger tips trying to break up any tofu chunks that are stuck together. Put back in freezer hopefully at this point, the crumbles will keep separated. Should result in about 1.5 cups of tofu crumbles.

CSA's were frustrating years past. Upfront dollars. Pick-ups with minimal hours. (Friday 5-7pm, Saturday's 8-10 am) etc, yada. You snooze, you loose...A good businessman jumps in and makes it more accessible. Farmers are often horrible at interaction and business....take that communication out of the farmers hand...let them farm that they are comfortable doing...and put the business/delivery in the hands of those expert....win-win. Even Coops 15-20 years ago became nasty know-it-alls. Open spice bulk bags, Un-refridgerated vegetables. Pale pasty skin hippies so angry.... I'm not a Facebook person. Just family and a few friends...baby pics😍... A couple groups, thousands in the Misfits groups...(I joined but no time to participate) ...not one person thinks or mentions a greater good for supporting small farmers. No one pats themselves on their back at all. This is not the solution for food desserts or food waste...just a baby step to be more aware of our local food supply. Use the off cuts and waste for stocks, etc... Try new things not available in the area you live... My local CSA is five miles away and brilliant. They opened up for the locals 2020 without membership. Like I've said...it is what I grow so I have no need. Just follow their commitment to the community.

bbstx, I'm curious about the addition of water. I've never added it to the filling for an apple (or any other) crisp or crumble. The flour I use in the topping seems to help with thickening as the crisp bakes. FWIW, this is the recipe I use for an apple crisp. The filling is just apples, sugar and lemon juice. As with most crisps, it does contain oats in the topping. The filling is never watery. Apple Crisp 7-8 Granny Smith apples, peeled and cut into large chunks 2 T. lemon juice 1/3 to 1/2 cup sugar (to taste) 1 cup all-purpose flour 1 cup plus 2 T. light brown sugar, packed 3/4 cup old fashioned oats 1/2 tsp. salt 1 1/2 tsp. cinnamon 1/2 tsp. nutmeg 10 T. cold butter, diced Optional: 1 cup pecans (or walnuts), lightly toasted and coarsely chopped Preheat oven to 375. In a large bowl, toss the apples, lemon juice and sugar until mixture is well combined. In a small bowl, stir together the flour, brown sugar, oats, salt, cinnamon and nutmeg. With food processor or pastry blender, cut in/pulse the butter until mixture resembles coarse meal. Stir in nuts. Spread the apple mixture in a buttered baking dish. The fruit should be about 2 to 2 1/2 inches deep. Sprinkle the topping evenly over apples. Bake the crisp for about 55 minutes or until bubbling and top is golden.