One of the things I absolutely love about living in Spain? The produce.

Hailing from Phoenix, Arizona, I come from a place where the specialty products are dirt, smog, and sub-par cowboy boots. (Sorry if I offend any Arizonans– I really don’t like it there. And it’s my blog, so…) And when I go to the big central market here in Barcelona, called La Boqueria, I’m still overwhelmed by the wonderful produce (and with shock at the poor skinned rabbits for sale– I’m still pretty American about some things).

Here in Barcelona, I’ve experienced ice-pink watermelon so sweet and crisp it was like a drug. Not like that tasteless 2-inch-white-rind stuff we have in Phoenix. It’s amazing. Bananas? I never liked them until tasting the ones they grow here in the Canary Islands. Sweet and creamy and perfect. And the strawberries? Heaven. Just heaven.

And now that it’s strawberry season again, you’d better believe I’m buying them. I’m thinking to make this strawberry shortcake recipe over the weekend, so today I went to the market and bought a small crate of the best strawberries I’ve had so far this year. The secret to getting the best ones? Look for strawberries (maduixas in Catalan) that are a deep dark red– bright red just doesn’t cut it.

Check ‘em out. Look great, right? Now I’ve gotta go… I’ve dripped sticky red juice all over my keyboard.

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