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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, News, & More

Delicious Farm Fresh Recipes from The Sang Lee Kitchen

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 101

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 101

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!