Ever since I mentioned the chocolate persimmon the questions have been rolling in. Are there really chocolate persimmons? What do they taste like? Where can I find them?

I even know someone who dreamt about them.

This weekend I finally got a hold of some chocolate persimmons of my own, the first I have seen this season.

Officially called Tsurunoko, chocolate persimmons are of the non-astringent variety, similar to fuyus. However they are unique in that the flesh inside is more brown than orange and the flavor is sweeter. These are highly sought after fruits; when ripe they do indeed possess subtle notes of chocolate flavor.

Like the fuyu, the texture of a chocolate persimmon is firm (not jelly-soft like the hachiya).

Keep your eyes out for Maru, or “cinnamon persimmons,” and Hyakume, “brown sugar persimmons” as well.

The vendor at the San Francisco Ferry Plaza Farmers Market said that the weather has not been favorable for persimmons this year because it is too dry. The season will be short, so be sure to get yours next week.

Has anyone else been able to find chocolate or other specialty persimmons?

It was 40 degrees when I woke up this morning. I am sure some of you consider that warm, but to me it may as well have been below zero. Cold, any cold, makes me extremely uncomfortable. The last thing I wanted to do was get out of my warm comfy bed, but the farmers market was calling.

For two weeks now I have been longing for a refrigerator full of vegetables and today I finally got one.

Despite the frigid temperature it was a beautiful day in San Francisco. The sun was shining and the Ferry Building was bustling. One nice thing about the winter time is that the crowds are not as cumbersome as they are in the summer, so it is easier to linger and savor the quaint beauty of locals seeking fresh market goods.

As expected, citrus fruits are starting to reach their peak. Grapefruits, oranges, pomelos and lemons have traded in their sour acidity for tangy sweetness, and today I bought my first Mandarin oranges.

The most exciting find though was the elusive chocolate persimmon. Orange on the outside and brown on the inside, these sweet pulpy treats are nothing short of wonderful. I was told there are only a couple weeks left in the season, so get them while you can!

As for vegetables, someone at Star Route (Marin Organics) finally talked me into buying those stinging nettles we discussed a few months ago. I will let you know how it goes.

Still on a mission to perfect the roasted root vegetable lunch, I also stocked up on rhizoid goodies.

• Chocolate persimmons
• Hachiya persimmons
• Pomegranate
• Mandarin oranges
• Meyer lemon
• Pink lady apple
• Fuji apple
• Leeks
• Romanesco broccoli
• Golden beets
• Rutabaga
• 1 giant carrot
• 1 giant parsnip
• Stinging nettles
• Yellow eye beans
• Dinosaur kale
• Soul Food eggs
• Acme epi loaf
• Nossa Senhora de Fatima (Blue Bottle) coffee