Adam Cardoulis, an employee at Colemans in St. John’s, shared that customers react more strongly when they can’t find turnips compared to arugula or spinach. If the store runs out of turnips, customers consistently express their disappointment. However, in Newfoundland and Labrador, when locals mention “turnip,” they actually refer to rutabagas, as explained by Michael Murray from Murray’s Garden Centre. He clarified that turnips have white flesh, while rutabagas have yellow flesh, which Newfoundlanders commonly call turnips. The distinct taste difference between the two is that rutabagas are sweeter.
Rutabagas have played a significant role in the history of Newfoundland and Labrador, serving not just as a side dish but also as a reliable source of nutrition during challenging times. However, due to the impact of climate change, locally-grown rutabagas are becoming scarcer in the region. Farmers like Cal Nicholas in St. Anthony are facing challenges with their turnip crops due to changing conditions caused by climate change. Nicholas emphasized that turnips grown in such conditions are not suitable for sale.
In another part of the island, Murray highlighted how warmer temperatures are accelerating the spread of diseases and pests, such as root maggots, affecting turnip crops. He emphasized the need for more industrial cold storage to sustain the demand for locally-grown turnips. Murray also stressed the importance of farmers adapting to changing climates by incorporating controlled environments and sustainable farming practices like crop rotation.
Despite the challenges, efforts are being made to ensure the availability of Newfoundland turnips or rutabagas at stores like Colemans throughout the year. However, to meet local demand, improvements in cold storage facilities are essential. Murray suggested that with proper adaptation and farming techniques, the future of the Newfoundland turnip can be secured. In St. Anthony, residents like Pilgrim and Nicholas continue to uphold the tradition of using turnips in their Sunday dinners, showcasing the enduring demand for this beloved vegetable in the region.