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25180 County Road 48
Peconic, NY, 11958
United States


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.


Delicious Farm Fresh Recipes from The Sang Lee Kitchen

Filtering by Tag: dill

Spring Bulgar Salad with Cucumber & Radish

Lucy Senesac

Serves 5


1 ½ cup dry Bulgar
3 cups vegetable broth
1 pound (3 large) cucumbers, cut into ¼ inch diced pieces
1 1/3 cup thinly sliced red scallions
1 cup thinly sliced radishes
1 cup coarsely chopped Italian flat leaf parsley
¾ cup chopped mint
½ cup chopped dill
1 hot chile (optional, substitute with cayenne pepper)
½ cup extra virgin olive oil
1/3 cup fresh lemon juice
1 large garlic clove (green garlic is available now at the stand!)
1 ½ teaspoon kosher salt
Zest of 1 large lemon
Boston lettuce leaves (for wrapping)


Boil the broth and add the bulgar. Simmer for 15 minutes, or until the water has been fully absorbs. Fluff with a fork and set aside to cool.

Slice the cucumber longways into about 4-8 pieces (depending on girth) and remove seeds if there are any. Dice into thin slices. Thinly dice the scallions, radishes, herbs and add to a bowl.

Whisk together the olive oil, lemon juice, minced garlic, salt and pepper and add to the vegetables. Mix in the bulgar and refrigerate until serving time. To assemble, wrap the salad in the boston leaves just like a taco or to pre-wrap, cut up the rib of the lettuce and fold into a spring roll style pouch. Enjoy!

Chilled Cucumber Yogurt Soup

Lucy Senesac

Serves 4


6 large cucumbers, peeled if they are the thicker skin variety
2 tablespoon finely chopped flat-leaf parsley
1 tablespoon finely chopped dill
2 tablespoon finely chopped mint
1 avocado
1 teaspoon lemon zest
1 teaspoon lemon juice
1 cup goat’s milk yogurt (we sell Catapano’s at the stand) or greek yogurt
2 tablespoons olive oil
Coarse salt and freshly ground pepper
1 tablespoon champagne vinegar (or rice vinegar)


Cut cucumbers into large chunks. In a food processor, puree the cucumbers and herbs. Strain these through a mesh sieve/strainer and disguard the pulp (or eat it if you like!)
Return the liquid to the food processor or using an immersion blender, blend in the avocado, yogurt, lemon juice, olive oil, salt and pepper. Place in the refrigerator for at least an hour, add the vinegar just before serving. Garnish with herbs and lemon zest.