Just returned from an amazing tour of Melissa’s Produce in LA; you may recognize the name, or the logo, if you buy any fruits or vegetables, and especially if you’re a discerning buyer and adventurous cook who likes to experiment with the newest items to hit the produce market. Founded in 1984, Melissa’s is a family-owned company based in LA that has grown to become the leading distributor of specialty fruits and vegetables. The opportunity to tour the Melissa’s facility was arranged by a organization of Orange County food lovers, eaters, and writers called OC Bites. The tour was interesting, fun, educational, and of course, delicious!
We were stymied when our host, Director of Public Relations, Robert Schueller threw out questions like “Do you know what’s different about the Ojai Pixie Tangerine?“, “What fruit has no seeds?” and “How many varieties of coconuts are available in the U.S?“. Needless to say, we left knowing a few more little-known facts about fruits and vegetables and now refer to him as the King of Produce. Think you know the answer (s)? Leave it in a comment 
We were introduced to several new varieties of fruits and produce items that Melissa’s will begin distributing this year, such as Feijoa from New Zealand.
Feijoa (r) from New Zealand
We saw first-hand the care and attention to detail that Melissa’s practices in receiving, sorting, packaging, and distribution of the hundreds of varieties of organic and specialty produce they ship. They also own some very state-of-the-art technology that is keenly protected from the public eye, so no photography is ever allowed in the warehouse.
And naturally, we were prepared a bountiful feast by two of their corporate chefs, thank you Tom and Ida. I’ll share some pics here, but I should have smuggled a bagful of these Cheddar-Thyme Crisps to have with a glass of wine right now! Fortunately, the recipe is in their cookbook, Melissa’s Everyday Cooking with Organic Produce, and they’re so easy to make that I’m going to stop writing and start baking. But this won’t be my last post about my tour of Melissa’s, so I hope you come back to read more.
Cheddar-Thyme Crisps
From Melissa’s Everyday Cooking with Organic Produce | Yield: About 50 Crisps
2 ½ ounces white cheddar cheese (about 3½ cups), grated
3 ounces Parmesan cheese (about 1 cup plus 2 tablespoons), grated
2 ounces shelled, roasted, salted pistachio nuts (about ½ cup), coarsely chopped
(pine nuts were substituted here with great success)
2 tablespoons finely chopped fresh thyme leaves
1. Adjust oven rack to middle position. Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper. You will need to use new parchment paper with each batch.
2. Combine cheeses in small bowl. Drop the mixture by rounded teaspoonfuls onto lined baking sheets, leaving about 1½ inches between them. Add a small portion of pistachios to each pile. Flatten each pile slightly with back of spoon. Add a little thyme to each.
3. Bake 5 minutes or until crisps are bubbling and edges are golden. Allow to stand for several minutes, then slide off paper with a thin metal spatula. Blot crisps gently with paper towels and serve at room temperature.
Enjoy
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Sounds like a fun tour and these crisps look fantastic!
Hi Priscilla,
Looks like a fun day, must have been fascinating to go behind the scenes.
Good to meet you this weekend, I look forward to seeing you at the next event!
I’m so sad to have missed out on such a fun experience. The fresh produce looks amazing!
Those are so much fun! I really like the idea of this…I feel like it would be a great thing to have out at a party for people to munch on. They sound delicious!
What a fun day!
These cheddar thyme crisps look AMAZING. I can’t wait to try them! 
What a wonderful recap! I loved those crisps, too – thanks for the recipe:) How did you make the photo collage (it’s amazing!)?
It was nice seeing you again!
Beautiful pictures out of such a cute little camera. It must be the photographer! Great post on my favorite lunch goodie!
Cheddar + thyme + crisps = WOW! I would love to munch on these!
I’m about to copy/paste and hopefully make this real soon because I will dream about it!
I thought they were pine nuts haha. well, they look like it. Yeah I found another person who likes turquoise! I don’t think there’s Melissa’s Produce in Seattle area and the feijoa looks like avocado haha.
The recipe sounds simple but is full with flavors!
@Lindsey – I know you’ll love them!
@Lana -Thank you! It was great seeing you twice in the last few days
and I use Picnik to edit photos and make collages.
@Renee – Thanks! Yes, loved the fresh salads, but I can’t resist crispy cheesy bites! Just add wine
@Tanantha – That’s because they ARE pine nuts
I noted that in the recipe. Either way, they’re delicious with a dry Sauvignon Blanc!
That was such a fun day – thanks for being such a great chaffeur! I loved those cheddar crisps too and can’t wait to make a batch – hopefully this weekend!!
Those cheddar crisps look so mouthwatering! Love the addition of pine nuts.
What gorgeous, delicious little bites!
I have a question for you…do you mind e-mailing me at lizzy.do at gmail.com? Thanks!
I wish we had a place like Melissa’s out this way
I’m making these crisps…what a delicious and fun side, appetizer or snack. Great that it can go either way using pine nuts or pistachios (pine nuts are crazy expensive right now). =)
What a great tour! I’m sure you learned TONS of interesting information. It’s always fun getting fun perks as a food blogger! Free food never hurts either, haha.
I have all the ingredients (except thyme) to make these this weekend…they look like I wouldn’t be able to stop at just one ;o)
I find these tours so interesting for everyone, especially nutty Foodies like ourselves.
How many varieties of coconuts are available in the U.S? I could cheat and google it…however, I’ll give my best guess to be about 10. Surely, you’ll let us know Priscilla ;o)
Ciao, Claudia
These look like a delicious little snack..and I think I have all the ingredients at home which is even better!
Parma-licious!