Contact Us

Do you have a question that you cannot find the answer to on our website? Please feel free to email us. We will get back to you as soon as possible. If it is urgent you can call us at 631.734.7001.

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: pepper

Stuffed Bell Peppers

Lucy Senesac


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


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!

Heirloom Tomato Bruscetta

Lucy Senesac


5-6 heirloom tomatoes, different colors
1 bunch basil, finely chopped
2 bell peppers, finely chopped
½ cup olives, cut in half
1 teaspoon kosher salt
1 clove garlic, minced
½ sweet white/purple onion, diced
3 tablespoons olive oil
2 tablespoons balsamic vinegar
3 oz goat cheese
sliced baguette
½ clove garlic (for rubbing on toast)


Cut the tomatoes into small chunks, using the fleshy parts/skin and discarding the seedy insides. Add to a large bowl with the kosher salt. Chop the rest of your ingredients and add it all to the to the bowl and mix together. Season with salt and pepper and set aside.

Cut the baguette into thin ½ inch slices. Toast until lightly browned and rub with a garlic clove to give the bread a little flavor. Then spread a thin layer of goat cheese on each slice. Top with tomato mixture and serve as an appetizer or a side!


Lucy Senesac


5 large heirloom tomato (cherokee purple are my favorite because they have more flesh/less seeds)
3 medium sized long eggplants
3 similar sized zucchini/squash
1 pepper, cut longways into 1 inch matchsticks
1 onion, cut into long slivers
3 garlic cloves, finely diced
1 bunch basil, finely chopped
1 bunch cilantro, finely chopped
1 tablespoon chopped herbs (rosemary, thyme, oregano, sage)
½-1 chile/hot pepper finely diced (to taste)
¾ cup red wine
1 tablespoon cornstarch (if you desire a thicker base)
2 tablespoons kosher salt
3 tablespoons olive oil
1 tablespoon sugar


Start by chopping the zucchini and eggplant in the round, into about ¼ inch slices. If you don’t love the skins, you can peel them in a zebra pattern so you get some good skin in there! Set them aside in a bowl and add 1 tablespoon kosher salt and let sit. For the tomatoes, cut into small ¾ inch chunks so that the skins aren’t so big and put in a separate bowl. Again, add 1 tablespoon kosher salt and let sit. Finish chopping your other veggies (onion, pepper, garlic & herbs) and begin to heat a large pan over medium-high heat. Add 2 tablespoons olive oil and half of the garlic. Once fragrant, add the zucchini & eggplant mixture, but be sure to drain the veggies of any water before you add them. Saute for about 10 minutes on medium to high heat, continuously tossing.

Meanwhile, start a large pot on another burner on med-high heat with the remaining olive oil, garlic, and onions. Saute for a few minutes and then add the peppers. Saute a few minutes more and then add the tomatoes. Once they start bubbling, bring the heat down to medium and simmer for about 10-15 minutes. Add the zucchini, eggplant, red wine, chile pepper, half the basil/cilantro and other herbs. Stir and cook for another 5-10 minutes until you get a consistency that you like. It should be somewhat thick but still soupy enough to put in a bowl. If you need to, add cornstarch (first mix with a little cold water, then add). Finally, add salt, pepper, sugar, and the rest of the herbs. Enjoy on its own or over rice, quinoa, or pasta!