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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

Filtering by Tag: mint

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!

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!

Spring Bulgar Salad with Cucumber & Radish

Lucy Senesac

Serves 5

Ingredients:

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)

Instructions:

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

Ingredients:

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)

Instructions:

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.