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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: garlic scapes

Garlic Scape & Sugar Snap Stir-Fry

Lucy Senesac

Serves 4
Time: 20 minutes


2 lbs sugar snap peas
1-2 bunches of garlic scapes
2 tablespoons olive oil
2 tablespoons butter
Sang Lee stir-fry sauce
salt, pepper, and herbs to taste


First, prepare your vegetables by popping off the ends of the snap peas or trimming them. With the garlic scapes, cut off the top from the budding part upwards. Cut the scapes into 2 inch pieces. At this point, you can either blanch the scapes for a few minutes in boiling water then submerge in cold water, or leave them as is (and just cook a little longer before the snap peas).

Lightly coat the wok (or pan) with the olive oil and let it heat for a minute. Add the scapes, toss to coat with oil, and cook for about 5 minutes before adding the snap peas. Cook for 1 minute before adding the butter. Cook for 1-2 minutes longer and finish with a drizzle of stir-fry sauce. Serve over penne, rice, quinoa, or just as a delicious vegetable side!

Late Spring Root Roast

Lucy Senesac

Time : 1 hr


5 medium sized parsnips
1 bunch carrots (about 10 small carrots)
1 large bunch asparagus (15-20 spears)
1 bunch  garlic scapes (about 6-10)
1 bunch scallions (6-7) reserve green ends for garnish after roasting
1 bunch cilantro or parsley
2 tablespoons olive oil
1 tablespoon balsamic ginger glaze (honey or agave nectar will work fine)
½ cup chicken or vegetable broth
touch of balsamic vinegar
2 teaspoons sea or kosher salt
Pepper to taste


Preheat oven to 400 degrees. Cut ends off parsnips and peel. Then cut into small 1 ½ to 2-inch matchsticks. The best way to do this is to cut the parsnip in half (crosswise) and then continue to cut each half lengthwise into halves, quarters, etc. Set aside in roasting pan by themselves (to roast longer than other vegetables). Give the asparagus a rinse and then cut off the woody ends and discard. Cut into the same size pieces as the parsnips, on a diagonal 2 or 3 at a time. Set aside in a separate bowl temporarily.

Cut the green ends off of the carrots along with the     thin root at the other end. I don’t bother peeling carrots if they are very fresh; maybe just give a scrub to remove the root hairs. Similar to the parsnips, cut the carrots in half and then thinly into matchsticks. Toss with the Asparagus. Slice the garlic scapes in small matchsticks from top to bottom; you can do this in a bunch if you like to save time. Dice the white/light green hardier ends of the scallions in the same way as well. Mix both in with the roots. Discard stems and finely chop cilantro leaves and scallion greens. Set aside.

Add half the oil and all of the broth to the parsnips and roast by themselves, covered in foil, for 10 minutes. Then add the rest of the vegetables, the remaining oil, balsamic glaze or honey, balsamic vinegar, sea salt, and pepper/spices to taste. Roast for 20-25 minutes uncovered until the vegetables get soft yet still have a crunch to them.

Move vegetables to a serving dish and toss with the scallions, cilantro and whatever else you fancy to finish it off. This makes a delicious main dish over pasta/quinoa/brown rice or a side dish with fish or meat when you are craving a hardier meal after all those spring salads! A temporary farewell to our dear roots.