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25180 County Road 48
Peconic, NY, 11958
United States

6317347001

Sang Lee Farms is a certified organic farm on the North Fork of Long Island. We specialize in Asian Specialty produce, Value-added products made in our certified organic kitchen, and much more.

We sell our products online, in our retail shoppe, at farmer's markets, and through our CSA Farmshare Program.

Recipes

Delicious Farm Fresh Recipes from The Sang Lee Kitchen & Cooking Blogs

Sauteed cabbage with Turnips & Kohlrabi

Lucy Senesac

INGREDIENTS:

  • ½ Cone Cabbage, thinly sliced
  • ½ Napa Cabbage, thinly sliced
  • 4 pce garlic, minced
  • 1 bunch scallions, sliced
  • 2 bulbs kohlrabi, peeled and sliced into ½ inch thick matchsticks
  • 1 small bunch white turnips, cut same as kohlrabi
  • ½ lb pasta
  • Salt and pepper
  • 3 tbsp butter

INSTRUCTIONS:

Wash, peel, and slice all of the vegetables that need it. Boil water for your pasta and cook at the same time as you are sautéing the vegetables (If you are using linguini, cut in half before you put in the pot). In a sauté pan over medium heat, add half the butter and garlic. Let sizzle for a minute and then add the kohlrabi and turnips. Sauté for 5 minutes or until the vegetables are soft but not completely mushy. Then add the cabbage, scallions and sauté for another 5 minutes. Finish it off with lots of pepper and a little salt. Drain the past and add the remaining butter. Mix with the cabbage dish and serve!

Sweet Potato Latkes

Lucy Senesac

INGREDIENTS:

2 lb sweet potatoes, peeled and coarsely grated
6 scallions, finely chopped
1 bunch cilantro, finely chopped
2-3 carrots, finely grated
1 cup all-purpose flour
4 large eggs, lightly beaten
1 1/2 teaspoon salt
1 teaspoon black pepper
1 cup vegetable oil
1 inch finely diced ginger
a pinch of cinnamon (to taste)

INSTRUCTIONS:

Begin by peeling the sweet potato(s) and cutting them up into manageable pieces. I used a food processor with the grating attachment to quickly grate the potatoes and carrots. If you don't have one, you can just use a cheese grater. Combine the grated veggies and add the cilantro, scallions, flour, eggs, ginger, salt, pepper, and cinnamon. Mix together until you get a sticky but not glue-ey consistency. You may have to adjust the flour/egg quantities based on this and how big your eggs are.

Heat oil in a deep 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4, spoon 1/8 cup potato mixture per latke into oil and flatten to 3-inch diameter with a slotted spatula. Reduce heat to moderate and cook until golden, about 2 minutes on each side. Transfer latkes with spatula to paper towels to drain. Serve with homemade apple sauce!

Sweet Potato & Carrot Gnocchi

Lucy Senesac

INGREDIENTS:

2-3 med sweet potatoes
3-4 carrots
10 oz Ricotta, drained in a sieve for 2 hrs
½ tsp Nutmeg
2 tbsp brown sugar
1 cup parmesan cheese
2 1/2 cup flour (depends on how sticky dough is)
2 tsp salt

INSTRUCTIONS:

Line large baking sheet with parchment paper. Place sweet potatoes on plate; microwave on high until tender, about 5 minutes per side. Cut in half and cool. Scrape the sweet potato flesh into medium bowl and mash. Peel and cut carrots in half. Boil them in salted water for about 10-15 minutes or until soft and tender when pricked with a fork. Mash and add to sweet potato mixture. Add ricotta cheese and blend well. Add Parmesan cheese, brown sugar, salt, and nutmeg; mash to blend. Mix in flour, about 1/2 cup at a time, until soft dough forms.

Turn dough out onto floured surface; divide into 6 equal pieces. Rolling between palms and floured work surface, form each piece into 20-inch-long rope (about 1 inch in diameter), sprinkling with flour as needed if sticky. Cut each rope into 20 pieces. Roll each piece over tines of fork to indent. Transfer to baking sheet.

Bring large pot of water to boil; add 2 tablespoons salt and return to boil. Working in batches, boil gnocchi until tender, 5 to 6 minutes. Transfer gnocchi to clean rimmed baking sheet. Cool completely and serve with brown butter or pesto (i used a broccoli pesto).

Red Cabbage Slaw with Asian Vinaigrette

Lucy Senesac

INGREDIENTS:

3 Red hakurei turnips
1-2 Kohlrabi
4-5 large french radishes
1 head red cabbage
2-3 Beets
1 apple
3 tablespoons asian vinaigrette
salt and pepper to taste
bunch of chopped herbs (parsley or cilantro would go well)

INSTRUCTIONS:

Using a mandolin or a sharp chef's knife, julienne your peeled vegetables unto very thin matchsticks. If you are using a knife, simply slice the bulbous vegetables into thin rounds and then sliver them into matchsticks as well. With the cabbage, slice very thin pieces and then chop those again to stay similar size as the other vegetables. Toss all the vegetables together and add salt, pepper, herbs and dressing. Serve as a side or a lunch with some fish on top!

Stir-Frying

Lucy Senesac

Here is the asian method that really requires using a gas stove and a wok. The temperature of the pan and the oil are very important in insuring that the vegetables don’t just steam. 

  • heat vegetable oil over high heat (or olive oil over med-high heat). Slice ginger into slivers and brown it in the oil for a few minutes. Then add the smashed and minced garlic. 
  • If you are using meat, add and cook until ¾ cooked, then remove the meat leaving the juices, and set aside. Add the thickest/most dense vegetables next and additional oil if necessary (cabbage, roots, etc) and half the onions.
  • Then add all other vegetables besides the green leafy tops or baby greens. Toss a few times and cook for a few minutes.
  • Then add the rest of the onions and  leafy greens. Toss twice until greens are melted. Drizzle stir-fry sauce and add meat back to the wok, toss two more times.
  • Turn off the heat, drizzle sesame oil and scallions/chopped herbs. Place the stir-fry immediately on a platter so that the veggies don’t overcook in the hot pan.
  • Salt and pepper to taste.

I hope that you all enjoy exploring and experimenting with the different vegetables in your oven and wok. I hope it inspires you to try some new combinations!

Roasting

Lucy Senesac

Some tips:

  • Cut your vegetables all about the same size so that they cook evenly and you don’t have to take some out before others.
  • Some veggies take different amounts of time to roast. Potatoes tend to need the longest so put them in first, then add your softer veggies 10 -20 minutes later. Onions always go last as they only need about 10 minutes. 
  • Make sure you use enough oil to coat the veggies and a bit extra so that they don’t stick to the pan as they absorb it.
  • Add sea salt and pepper before roasting for more flavor
  • Arrange the vegetables in a single layer in the roasting dish (glass pyrex or regular cooking sheet/pan) so that they become crispy around the edges and not mushy
  • Feel free to throw a few unpeeled garlic cloves in there if you are a garlic lover like me – they sweeten up and make a subtler choice than raw/sautéed garlic
  • Roast at a high enough temperature – 375 - 425 degrees is usually sufficient
  • Make sure to stir the veggies a few times as they are cooking so they don’t stick.
  • When roasting beets, simply make a tin foil pouch for them and place it on a pan in the oven (same temp – 425) for 40 minutes to an hour. Beets tend to stain all other vegetables they roast with and since they are more dense they need the contained moisture of the pouch to help cook them and stay moist without drying out.
  • After you roast the vegetables, you can also puree them and create a soup like butternut squash soup, sweet potato ginger soup, or even a  cold salad with the leftover roasted veggies and a simple vinaigrette.

Stuffed Bell Peppers

Lucy Senesac

INGREDIENTS:

2-3 bell peppers
4-5 medium sized potatoes, peeled and thinly diced
3 small asian eggplant, unpeeled and thinly diced
3 summer squash, thinly diced
½ leek
2 cloves garlic, minced
2 tablespoons olive oil, divided
1 cup panko breadcrumbs
2 tablespoons mixed herbs, finely chopped
½ cup grated parmesan cheese
½ jalapeno pepper
salt and pepper to taste

INSTRUCTIONS:

Preheat oven to 375. Cut the peppers in half from the top stem and clean out the inside of seeds, etc. Place them in a foiled baking dish with a thin coat of oil.

Chop the vegetables very small and try to make them all similar in size so that the stuffing blends well and cooks evenly. With the eggplant, add 1 tsp kosher salt and let sit in a strainer for 10 minutes. Rinse and pat dry with a towel before cooking. Over med-high head, add the remaining oil and heat for a minute. Add the garlic and leek and sauté for a minute or two before adding the potatoes. Wait a few minutes and then add the remaining vegetables, stirring frequently until the vegetables are soft but not mushy. Turn the heat off and add the herbs, breadcrumbs, ¼ cup parmesan cheese, and salt/pepper to taste. Stuff the peppers with the mixture and put in the oven for about 25-30 minutes. A few minutes before they are done, add some parmesan cheese to the top. Enjoy!

Late Summer Vegetable Soup

Lucy Senesac

INGREDIENTS:

5 carrots, cut into chunks
2 lbs mixed potatoes, cubed
2 small heads/1 large head broccoli (and stem)
½ lb snap beans
½ pint cherry tomatoes, halved
2 bell peppers, cut into large chunks
3 pc garlic, minced
1 bunch scallions
1 bunch parsley
handful mixed herbs
5 cups vegetable stock (depending on how liquid you want it)
3 tbsp butter
2 cups cooked grain (Israeli couscous, bulgar, barley, quinoa)
¼ cup tomato paste

INSTRUCTIONS:

Cut up the vegetables into chuck sizes for the most part. In a large soup pot or dutch oven over med-high heat, melt the butter and add the garlic. Once the garlic becomes fragrant, add the potatoes and stir for a few minutes, then add a half cup of the broth. After the potatoes have cooked about 5-10 minutes on their own, add the carrots, scallions, beans, peppers, and broccoli. Also add enough broth to cover the vegetables along with the tomato paste and let simmer for another 10 minutes. Now add the herbs, parsley, tomatoes, and turn the heat to medium and let simmer for another 10 minutes, or until the potatoes are soft enough to eat. Turn the heat off and let sit for at least an hour. Have some for dinner and then freeze the rest!

Watermelon Cooler

Lucy Senesac

INGREDIENTS:

  • 8 lb watermelon (half a seedless or a quarter of the long seeded) seeded and cubed
  • 31/2 cup lime juice
  • 1 ½ inch ginger root, grated
  • ½ cup honey or agave nectar
  • Fresh mint for garnish

INSTRUCTIONS:

Place all ingredients in a blender/foodprocessor or a juicer if you have one, and blend for about 2 minutes or until you cant see any chunks of watermelon or ginger. Serve with a sprig of mint and enjoy on a hot afternoon!

Baba Ghanouj

Lucy Senesac

INGREDIENTS:

  • 12 long asian eggplants (on the small side), halved lengthwise
  • 2 tablespoons fresh squeezed lemon juice
  • ¼ cup  tahini
  • ¼ cup olive oil
  • 1 bunch parsley (3/4 cup packed) coarsely chopped
  • 5 cloves roasted garlic
  • 1 fresh clove garlic, minced (less if you prefer, 1 clove is strong!) 

INSTRUCTIONS:

Preheat oven to 375°F. Generously oil rimmed baking sheet and place eggplant halves, cut side down, on sheet. Roast for about 45 minutes or until eggplant is soft and set aside to cool for 10-20 minutes. Using a spoon, scoop out the pulp from the eggplant into a food processor/blender. Add 1/4 cup oil, tahini, lemon juice, parsley and garlic; process until almost smooth.

Sauteed Fingerling Potatoes, Garlic & Parsley

Lucy Senesac

INGREDIENTS:

2 lbs fingerling potatoes, slice on an angle ¼ inch thick
5 carrots, cut the same as potatoes
1 bunch parsley, coarsely chopped
5 cloves garlic, finely minced
4 scallions or 2 leeks, finely chopped
1/2 cup chicken broth
1 pint cherry tomatoes, halved
freshly ground pepper
kosher salt to taste
3 tablespoons butter
a few sprigs of rosemary, finely chopped

INSTRUCTIONS:

To begin, finely dice the garlic cloves and set aside. Wash the potatoes and carrots before slicing, but don’t peel those potatoes! That is the beauty of fingerlings… Slice the tomatoes in half and chop up the scallions or leeks and parsley.

In a medium sized cast iron skillet (or sauté pan) heat the butter over med-high heat for a minute and add 4 cloves of the garlic (and leeks if you have them). Once the garlic becomes fragrant, add the potatoes and begin stirring. Add some parsley and continue stirring over med-high heat for another minute or two. Then, add the chicken broth and cover for 2 minutes. Remove cover and let the liquid dissipate before adding the carrots, (scallions if you have them), and salt/pepper. Keep stirring over med heat for another 10-15 minutes or until the vegetables and potatoes are almost done but still a little firm. Then add the cherry tomatoes, remaining parsley, rosemary, 1 tablespoon butter, and the remaining clove of minced garlic. Stir for another minute or two until tomatoes soften and then remove from heat and serve. If you don’t have carrots, replace then with summer squash or string beans! Enjoy!

Heirloom Tomato Bruscetta

Lucy Senesac

INGREDIENTS:

5-6 heirloom tomatoes, different colors
1 bunch basil, finely chopped
2 bell peppers, finely chopped
½ cup olives, cut in half
1 teaspoon kosher salt
1 clove garlic, minced
½ sweet white/purple onion, diced
3 tablespoons olive oil
2 tablespoons balsamic vinegar
3 oz goat cheese
sliced baguette
½ clove garlic (for rubbing on toast)

INSTRUCTIONS:

Cut the tomatoes into small chunks, using the fleshy parts/skin and discarding the seedy insides. Add to a large bowl with the kosher salt. Chop the rest of your ingredients and add it all to the to the bowl and mix together. Season with salt and pepper and set aside.

Cut the baguette into thin ½ inch slices. Toast until lightly browned and rub with a garlic clove to give the bread a little flavor. Then spread a thin layer of goat cheese on each slice. Top with tomato mixture and serve as an appetizer or a side!

Roasted Cherry Tomato Pesto

Lucy Senesac

INGREDIENTS:

15 garlic cloves, peeled (about 1 head)
1/2 cup olive oil
1 ½ pounds cherry tomatoes
Salt and freshly ground black pepper
1/4 cup grated parmesan cheese
1 cup packed basil leaves (extra for garnish)
1 pound fettuccine
1/4 cup pine nuts, toasted
¾ pound fresh mozzarella, cubed
½ cup greek pitted olives, cut in half
1 cup cherry tomatoes, cut in half

INSTRUCTIONS:

Preheat oven to 375 degrees F.

Place garlic cloves in a single layer in a small baking dish and drizzle with olive oil to coat them, cover with foil, and bake 45 minutes, until golden brown and fork-tender. In another baking pan, toss tomatoes with enough oil to coat and lightly season with salt and pepper and roast at same temperature until tomatoes blister—about 25 minutes.

In a blender or food processor, add the roasted tomatoes, roasted garlic, parmesan, ½ the pine nuts, and basil. Pulse until combined. Drizzle in ¼ cup olive oil while machine is still running. Set aside. Meanwhile, bring a large pot of salted water to a boil over medium heat. Add the linguine and cook for 10 minutes. Strain and mix with enough pesto to coat (or however much you like). Toss with halved cherry tomatoes, olives, mozzarella cheese, basil, and pine nuts. Serve as a main dish!

Ratatouille

Lucy Senesac

INGREDIENTS:

5 large heirloom tomato (cherokee purple are my favorite because they have more flesh/less seeds)
3 medium sized long eggplants
3 similar sized zucchini/squash
1 pepper, cut longways into 1 inch matchsticks
1 onion, cut into long slivers
3 garlic cloves, finely diced
1 bunch basil, finely chopped
1 bunch cilantro, finely chopped
1 tablespoon chopped herbs (rosemary, thyme, oregano, sage)
½-1 chile/hot pepper finely diced (to taste)
¾ cup red wine
1 tablespoon cornstarch (if you desire a thicker base)
2 tablespoons kosher salt
3 tablespoons olive oil
1 tablespoon sugar

INSTRUCTIONS:

Start by chopping the zucchini and eggplant in the round, into about ¼ inch slices. If you don’t love the skins, you can peel them in a zebra pattern so you get some good skin in there! Set them aside in a bowl and add 1 tablespoon kosher salt and let sit. For the tomatoes, cut into small ¾ inch chunks so that the skins aren’t so big and put in a separate bowl. Again, add 1 tablespoon kosher salt and let sit. Finish chopping your other veggies (onion, pepper, garlic & herbs) and begin to heat a large pan over medium-high heat. Add 2 tablespoons olive oil and half of the garlic. Once fragrant, add the zucchini & eggplant mixture, but be sure to drain the veggies of any water before you add them. Saute for about 10 minutes on medium to high heat, continuously tossing.

Meanwhile, start a large pot on another burner on med-high heat with the remaining olive oil, garlic, and onions. Saute for a few minutes and then add the peppers. Saute a few minutes more and then add the tomatoes. Once they start bubbling, bring the heat down to medium and simmer for about 10-15 minutes. Add the zucchini, eggplant, red wine, chile pepper, half the basil/cilantro and other herbs. Stir and cook for another 5-10 minutes until you get a consistency that you like. It should be somewhat thick but still soupy enough to put in a bowl. If you need to, add cornstarch (first mix with a little cold water, then add). Finally, add salt, pepper, sugar, and the rest of the herbs. Enjoy on its own or over rice, quinoa, or pasta! 

 

Heirloom Tomato, Watermelon & Feta Salad

Lucy Senesac

INGREDIENTS:

6 pounds 1 1/4-inch chunks seedless watermelon (about 8 cups)
3 pounds ripe tomatoes in assorted colors, cut into 1 1/4-inch chunks (about 6 cups)
2 teaspoons coarse kosher salt
5 tablespoons extra-virgin olive oil, separated 
1 1/2 tablespoons red wine vinegar (or other vinegar)
1 tablespoons chopped basil
2 tablespoons chopped mint
1 cup crumbled feta cheese (about 5 ounces)

INSTRUCTIONS:

Combine melon and tomatoes in large bowl. Sprinkle with 2 teaspoons salt and toss to blend. Let stand 15 minutes. Add 4 tablespoons oil, vinegar, and herbs to melon mixture. Season to taste with pepper and more salt, if desired. Enjoy over a green salad or on its own!

Guy Lon & Hakurei Turnip Stir-fry

Lucy Senesac

INGREDIENTS:

2 large hakurei turnips
8-10 stalks guy lon (chinese broccoli) 
Handful of  cilantro
1/2 onion
1 clove garlic
6-7 thin scallions
2 tablespoons vegetable oil
1 tablespoon chicken/vegetable broth
1 teaspoon rice vinegar
drizzle of sesame oil
kosher salt and pepper
1 tablespoon toasted sesame seeds
1 teaspoon diced ginger 
2 teaspoons oyster sauce (or SLF stir-fry sauce, or soy sauce)

INSTRUCTIONS:

Thoroughly wash all your vegetables. Peel the turnips and cut them in half, then cut into thin matchsticks. Set aside. Cut the stems and tops off the guy lon stalks and reserve for the stir-fry. Then cut the bottom woody inch off and discard. Cut into matchsticks as well and set aside with turnips. Slice the scallions into similar size pieces, cutting in half if their white bottoms are too wide. Finely chop cilantro and set aside with scallions. Mince the garlic and cut the onion into long slices. 

Heat a wok or similar sized saute pan over very high heat. Let the pan get very hot before you add the oil. After you add the oil and it heats up a little, add the garlic, onion, broth, and vinegar and stir for a minute. Then add the turnips and guy lon stems and toss for 3-4 minutes or until slightly crunchy but not tough. Add the ginger, oyster sauce, scallions, and half the cilantro. Stir for another minute. To finish it off, add the sesame seeds, salt, pepper and drizzle with sesame oil. Enjoy this early fall stir-fry over pasta or rice!

Basil Bok Choy Slaw

Lucy Senesac

INGREDIENTS:

1 head bok choy, thinly diced
2 bulbs kohlrabi, peeled and grated 
1 bunch purple basil
1/2 bulb onion
1/2 cup oil
2 tablespoons rice vinegar
1 tablespoon lemon juice
1 teaspoon honey/agave
1 teaspoon soy sauce
salt and pepper to taste

INSTRUCTIONS:

Cut the bottom of the bok choy off and wash each stem individually. Cut them in half lengthwise and then shop finely all the way through the greens. Set aside in a large bowl. Peel the Kohlrabi bulbs with a knife and grate them on a cheese grater into the bowl with the bok choy. Finely dice the onion and basil and add to the salad. In a separate bowl, whisk together the rest of the ingredients besides the oil. Then slowly drizzle the oil in while whisking. Add salt/pepper to taste and toss the salad with the dressing. Enjoy!

'New' Potato Salad Nicoise

Lucy Senesac

INGREDIENTS:

2 lbs new Norland red potatoes (or other variety)
1 lb mixed string beens, trimmed and cut in half
1 ½ onions, divided
1 bunch scallions
handful of basil
2 cloves garlic
2 cans of tuna
1 pint cherry tomatoes, cut in half (available at the stand)
1 tablespoon kosher salt
pepper to taste
1 tablespoon olive oil

DRESSING:

3 tablespoons cider vinegar, rice vinegar, or wine vinegar (or a mix)
1 tablespoon Dijon mustard
¾  cup plus extra virgin olive oil
1 tablespoon lemon juice
1 teaspoon honey or agave nectar
3 scallions, chopped
1 clove garlic, minced
3/4 cup mixture of basil, mint, chives, and any other herbs, loosely packed
Sea salt and freshly ground black pepper to taste

INSTRUCTIONS:

Rinse all your vegetables thoroughly. Put whole potatoes in a large saucepan and fill with cold water until they are covered with an inch or two of water. Add half the salt to the water and boil for about 25-30 minutes or until you can easily stick a fork through them.

Meanwhile, finely mince your garlic and chop the onion into 1/2 inch pieces. Heat your olive oil over med-high heat and add the garlic and onion. Saute for a few minutes and then add the beans. Saute until beans are tender but still crunchy and slightly browned (about 5-7 minutes). Remove from heat and store in refrigerator.

Finely dice the scallions, and cut the tomatoes in half. Chop your basil and any other herbs you want to add to the salad.

When the potatoes are done, drain the hot water and fill the pot with cold water to make them easier to hold when cutting. Do this a few times and then cut the potatoes into 3/4 inch chunks with the skin still intact. Mix with the string beans and add the scallions and herbs.

For the dressing, add everything to a food processor and blend for about 5 minutes, or until emulsification occurs. Season with salt and pepper to taste and add to the salad the amount that you prefer. Toss and serve as a lunch, dinner side or just a snack!

Sauteed Snap Beans & Cherry Tomatoes

Lucy Senesac

INGREDIENTS:

1 1/12 lb snap beans, ends cut off and cut in half
1 pint cherry tomatoes, slices in half 
2 cloves garlic, minced
½ cup chicken/vegetable broth
½ cup blue cheese (or feta )
2 tablespoons butter
Handful of mixed herbs, chopped (chives, basil, parsely)
Kosher salt and pepper to taste

INSTRUCTIONS:

Over medium heat, melt the butter for a minute and add one clove of the minced garlic, and 1/2 of your chopped herbs. Saute for another minute and then add the snap beans. Stirring, regularly, sauté for about 2 minutes, add the chicken broth, and then continue to sauté for another 5 minutes. When the snap beans are cooked but still crunchy, add the tomatoes, blue cheese, and remainder of garlic. Stir and cook for another 3 minutes. Add the herbs at the end and a tablespoon more cheese. Garnish with parsley and serve as a side or a main!

Refrigerator Pickles

Lucy Senesac

INGREDIENTS:

4 cucumbers (any variety works)
1 ½ - 2 onions
1 clove garlic
1 inch ginger
1 tablespoon coriander seed
1 tablespoon mustard ceed
1 teaspoon celery seed
1 tablespoon peppercorns
1 tabespoon kosher salt
1 cup cider vinegar
1 cup rice vinegar
¾ cup sugar sugar

INSTRUCTIONS:

Thinly slice cucumbers and onions in the round, or cut them however thick you like your pickles. Slice the garlic and ginger the same way, into thinly shaved slices. Add these ingredients to a large mason jar (or a few). Put the rest of the ingredients in a saucepan, and boil for one minute. Pour over mixture in jars and refrigerate for up to a month! This is a great way to use up those cucumbers but also have them around for salads or a side when you want them ! (Feel free to experiment with the pickling spices and different vinegars, as long as your total is about the same)