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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: lemon

Baba Ghanouj

Lucy Senesac


  • 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!) 


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.

Citrus Fennel Salad

Lucy Senesac


2 tablespoons extra virgin olive oil, or vegetable oil
2 tablespoons fresh lemon juice
1 clove garlic or shallot, minced
2 large fennel bulbs, quartered lengthwise
2 oranges
1 bunch parsley, finely chopped
1 celery bunch, thinly diced
handful of arugula, in bite size pieces (if small, leave alone)
zest of one lemon and one orange


Mix the first 3 ingredients in a medium sized bowl. Whisk until emulsified. To shave the fennel, use either a mandolin or a very sharp chef's knife. Once you quarter the bulb and remove the core, slice each piece so that the resulting shape is a C shape. Add to the bowl.

Cut the top and bottom off of the oranges. Cut in half. Peel the skin away and don't leave any white pith. Then, cut the orange into bite sized pieces and add to the salad.

Dice the parsley and celery and add them, along with the washed arugula to the salad. Zest the lemon and orange on top of the salad. Salt and pepper to taste. Enjoy this refreshing salad for lunch or dinner with fish or just by itself!