And The Journey It Takes to Reach Mull
(In a week)
written by
Kerrie
There’s always something different at the market, and that’s the whole point.
But bringing fresh vegetables home to Mull isn’t simple.
It starts long before the produce reaches the shelves — usually with early mornings in Glasgow, market crates, ferry crossings, and long travel days across the west coast.
Twice a week, the journey happens all over again.
Because freshness matters that much.
The Market Run
Most weeks begin with a trip to the vegetable markets in Glasgow.
That means:
early starts before daylight
selecting produce by hand
checking what looks best that week
loading crates carefully for the journey home
No bulk ordering weeks ahead.
No guessing.
Just choosing what’s freshest in the moment and bringing it back to Mull while it’s still at its best.
The Journey Back to Mull
The travel alone takes nearly ten hours across two days.
And that’s only the travelling part.
Each market run includes:
long drives to and from Glasgow
two ferry crossings every trip
unloading and sorting produce by hand
packing everything carefully once back home
Twice a week, every week.
Because fresh vegetables don’t magically appear on an island shelf.
They’re carried here with time, planning, and a lot of care.
Why It Matters
Fresh produce changes quickly.
The longer vegetables sit in storage or distribution chains, the more they lose:
flavour
texture
colour
and life
That’s why the trips happen so often.
Smaller, more frequent market runs mean the vegetables reaching Mull haven’t spent unnecessary days sitting around.
You can taste the difference straight away.
What’s Looking Good Right Now
This week, we’ve been bringing back:
Carrots
Kale
Leeks
Potatoes
Cabbage
Fresh herbs
Everything chosen fresh at market and brought directly back across the water.
Nothing carried over longer than it should be.
Simple Ways to Use It
When vegetables are this fresh, they really don’t need much.
1. Quick Roasted Veg Tray
Carrots, potatoes, onions, olive oil, salt.
Straight into the oven.
Fresh vegetables roast sweeter and hold their texture beautifully.
2. Leek & Potato Soup
A simple classic after a long day.
Fresh leeks make all the difference — softer, sweeter, and full of flavour without needing much else.
3. Garlic Kale
Quick fried kale with garlic and butter.
Done in minutes and works beside almost anything.
A Wee Tip
If you’re trying to make fresh produce last longer at home:
Keep leafy greens loosely wrapped
Store herbs with a little water
Keep root vegetables cool and dry
Use softer greens first
Fresh vegetables last longer when they can breathe.
That’s this Week
A lot happens before fresh produce reaches Mull.
The market trips, the ferries, the driving, the sorting, the carrying — all of it is part of getting the freshest vegetables possible back home to the island.
Twice a week.
Ten hours of travel.
And a whole lot more work in between.
Because good food is worth the journey.
