Dig In | What's New

Freestone Peach Slices or Nectarine Slices*

September 11, 2015 in What's New

Given a choice, fresh is always better than frozen. (Except for popsicles. Fresh popsicles always end up a little too juicy.) Frozen treats aside, who wouldn’t rather enjoy a ripe piece of fresh-picked fruit than one that’s had all its moisture turned to ice? Unfortunately, a little thing called “seasons” gets in the way. What if we told you, you could have your frozen peaches and enjoy them too? It’s true! This small miracle comes in two forms: Trader Joe’s Freestone Peach Slices, and Trader Joe's Nectarine Slices. The same farmers who provide our famous four-pound boxes of Peaches or Nectarines in the peak-season, now provide that same high quality...

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Handfuls of Happy Trekking

September 10, 2015 in What's New

Happy trails to you—until we meet again... If you’re old enough (or you have access to re-runs), those song lyrics call to mind the black and white image of Roy Rogers and Dale Evans riding their horses toward the camera with wide grins as the credits roll. It’s a happy image to match a happy song. The taste of our Happy Trekking Mix is meant to evoke similar feelings—big smiles instigated by each handful of our crunchy, chewy, salty-sweet mix of nuts, dried fruit, and...

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Cashel Blue

September 08, 2015 in What's New

Blue cheese can be polarizing. People either love it and can’t get enough, or else they abhor it and can’t stand the smell and taste. Trader Joe’s Cashel Blue is an interesting blue for numerous reasons, but perhaps its greatest attribute is its balanced flavor that pleases both blue cheese connoisseurs and new comers, alike. Created in 1984, Cashel Blue is Ireland’s original artisanal blue cheese. Over 30 years, it has gained a passionate following across...

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Organic French Baguette

September 04, 2015 in What's New

Following World War I, French workers rebelled against the upper crust for low wages and poor working conditions. By the early 1920s, the workers’ strikes had won important reforms, including strict limitations on long and grueling work hours. Under the new laws, French bakeries were forbidden to operate between the hours of 10 p.m. and 4 a.m. Unfortunately, well-rested bakers also meant that traditional French boules (round loaves) would not have enough time to bake before breakfast...

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Organic Kosher Dill Pickle Spears

September 03, 2015 in What's New

How did we get in this pickle? We’ve always been into pickling. From Trader Joe’s French Cornichons on our grocery shelves, to Raw Sauerkraut with Persian Cucumbers in our deli case, to Popcorn In a Pickle in our snack aisle… we love that tart and tangy, pickly flavor. With a good number of unconventional pickle items under our belt (pickle popcorn?!), we thought it time to introduce a more expected pickle. Introducing, Trader Joe’s Organic Kosher Dill Pickle Spears. Call it a “conventional” pickle according to its normalness (yes, it’s pretty much just a dill pickle spear), but according to its ingredients, it’s...

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Portobello Mushroom Fries

August 31, 2015 in What's New

When you think of french fries, you undoubtedly think of France—even though they probably originated in Belgium. So when you think of Portobello Mushroom Fries, you obviously think of India, even though they probably originated in a restaurant kitchen somewhere in Los Angeles. Or Miami. Or Rome. Why India? Because India is where Trader Joe’s Portobello Mushroom Fries are created just for us. We’ve tried...

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Toffee Chips

August 28, 2015 in What's New

When you are talking about a product that’s essentially sugar and butter, it’s hard to imagine it being anything but really good. That’s where any toffee starts—at really good. Trader Joe’s Toffee Chips also start there—crunchy, golden-brown, buttery toffee in the shape of rectangular chips, made from a recipe passed down for generations. Really good. But then, we go and generously coat these Toffee Chips in...

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Organic Sriracha Ranch Dressing

August 26, 2015 in What's New

A good Ranch dressing is creamy, herbaceous, and tangy. Sriracha—in addition to being the hottest condiment in the country, figuratively speaking—is known for its chili pepper heat, tempered by just a bit of sweetness. Put them together, and you find yourself with an embarrassment of riches—creamy, spicy, herbaceous, tangy, and just a tiny bit sweet. You also have...

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Cultured Salted Butter

August 24, 2015 in What's New

While invaluable in sautéing and baking, butter—really great butter—stands on its own. What makes really great butter? A little culture helps. We’re not talking about a night at the opera, but about the cherished micro-organisms, also found in yogurt and crème fraîche, which unleash depth and exquisite tartness in cream. Beyond the enviable culture-elicited flavor, butter is bettered when churned and churned and churned. The lengthier churning lowers the...

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