Momo is inspired by two generations of farming legends, Moïse and Maurice. Starting back in 1924, they established Potager Riendeau’s outstanding reputation for freshness and quality.
The legend of momo
In a part of the world where wind and time score lines into the earth in readiness for sowing, a man of superhuman endurance has been the envy of the region’s farmers for over a century now. That man is Momo, a two-headed colossus. His not just whole-hearted, but double-hearted work ethic, beats any machine. He is devoted to harvesting his lettuces when they are genuinely fresh and crisp, which is why they have become just as legendary as he is.
Romaine: the classic lettuce
The ancient Egyptians were said to have been the first to cultivate lettuce. They believed it had both hypnotic and sedative properties. This crop then spread throughout the Roman Empire, where the first lettuces with large edible leaves and without a stem were produced: the romaine lettuce.
A heart of green gold
Once rid of its deep green and more bitter outer leaves, romaine lettuce hearts are made up of tender green central leaves that are smaller and sweeter. Its imperious flavour and crunchy texture are as delicious in braised dishes as they are in Caesar salads.
Our romaine hearts have ruled our land for nearly 50 years now, capturing all the nutrients it contains to provide a rich source of phosphorus, calcium, and vitamins B and C. They will keep all their freshness for three to five days in the refrigerator.
Iceberg, the crunchy option
Bite into an explosion of freshness! Our Iceberg lettuce, grown in open fields, is what most people think of when they hear “head of lettuce”. It’s your classic crunchy lettuce that’s as fresh as a spring morning. It’s also the longest-lasting lettuce, staying fresh for one week if stored in the refrigerator. While it’s made up of 95% water, our Iceberg lettuce is also rich in vitamins A and K and beta-carotene.
Fashionable again
Somewhat snubbed by foodies during the 1990s, Iceberg lettuce made a comeback in the early 2000s when its many qualities were finally rediscovered. Delicious raw with a simple vinaigrette, or grilled on the barbecue, its broad, slightly curved yet firm leaves make it perfect in rolls. It also provides that certain je ne sais quoi that livens up any sandwich or hamburger.
Twice upon a time
Potager Riendeau’s land has not always been good and generous to its farmers. In fact, at the end of the 19th century, it gave its first tenants such a hard time and they threw in the towel. It was Moïse Riendeau in 1924 who, along with his devoted wife Lucrèse Lanctôt, finally succeeded in taming this, up until then, rather fickle stretch of land.
30 years on, and the land passed into the hands of their son, Maurice, then to the third generation, and then to the fourth, which is currently taking over the reigns. The fifth generation is still only knee-high to a grasshopper.
These days, the land no longer holds any secrets for the Riendeaus, who year-in, year-out, coax it to produce an abundance of crisp, fresh lettuces.
