Adam Cardoulis, a produce department worker at Colemans in St. John’s, highlighted the heightened customer reaction when turnips are unavailable, compared to other vegetables like arugula or spinach. Customers often express their disappointment by simply saying, “turnip,” without further inquiry. According to Cardoulis, the store receives frequent complaints if they run out of turnips.
In Newfoundland and Labrador, the term “turnip” can refer to rutabagas instead of the traditional white-fleshed turnip. Michael Murray from Murray’s Garden Centre in Portugal Cove-St. Philip’s explained this distinction, noting that rutabagas have yellow flesh, which locals refer to as turnips. He emphasized that rutabagas have a sweeter taste compared to traditional turnips.
Rutabagas have historically been a significant part of Newfoundland and Labrador’s diet due to their resilience in the region’s cool climate. However, the impact of climate change is affecting their growth, leading to a decrease in locally-grown sweet rutabagas available for consumption.
Cal Nicholas and Ivy Pilgrim in St. Anthony faced challenges with their turnip crops due to climate change impacts, such as unusual insect infestations and water shortages. Nicholas expressed concerns about the declining quality of turnips grown in such conditions.
Murray discussed the implications of warmer temperatures on vegetable farming, mentioning the increased spread of diseases and pests like root maggots. He underscored the need for farmers to adapt to these changing conditions and implement strategies like crop rotation to mitigate risks.
Despite the challenges faced by local farmers, efforts are being made to preserve the tradition of Newfoundland turnips (rutabagas) in grocery stores. Murray suggested the need for expanded industrial cold storage facilities to meet local demand. Additionally, he emphasized the importance of farmers adapting to climate change by utilizing controlled environments and sustainable farming practices.
Pilgrim and Nicholas, though no longer selling turnips, continue to harvest and preserve vegetables for their own consumption. The turnip remains a staple in their traditional Sunday dinners and is likely to remain in demand across Newfoundland and Labrador, underscoring its cultural significance.
