Donna Eichhorn and Shirley Virgil along with 5 production and 2 farmers’ market helpers.
Donna’s Tamales is inspired by California’s fresh ingredients and Latin influences. Their corn masa is ground fresh daily with their own vegetarian broth, olive oil and a pinch of sea salt. All recipes are Donna’s own, and products are made by hand the day before they are sold at the farmers’ market.
Donna’s Tamales uses approximately 90% certified organic ingredients in their products. They source from a variety of vendors: some ingredients are purchased directly from farmers (many of whom participate in the Ferry Plaza Farmers Market) and others are purchased through distributors that source locally and internationally. Their cheese is from Spring Hill Jersey Cheese, Inc. in Petaluma an organic dairy and cheesemaker, and from a family-owned cheese purveyor. Their white corn for masa is grown organically in California; beans are grown in Sacramento; tortillas for burritos are made by a local company; and olive oil is from Tunisia.
Donna's Tamales produces 1,500 tamales per day, all hand rolled and steamed.
When the Gammonses first began farming, their land had 3 inches of topsoil. Now, after many years of adding compost and organic matter, their land has between 20 and 24 inches of rich topsoil.
CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn More »