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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: radish

Red Cabbage Slaw with Asian Vinaigrette

Lucy Senesac

INGREDIENTS:

3 Red hakurei turnips
1-2 Kohlrabi
4-5 large french radishes
1 head red cabbage
2-3 Beets
1 apple
3 tablespoons asian vinaigrette
salt and pepper to taste
bunch of chopped herbs (parsley or cilantro would go well)

INSTRUCTIONS:

Using a mandolin or a sharp chef's knife, julienne your peeled vegetables unto very thin matchsticks. If you are using a knife, simply slice the bulbous vegetables into thin rounds and then sliver them into matchsticks as well. With the cabbage, slice very thin pieces and then chop those again to stay similar size as the other vegetables. Toss all the vegetables together and add salt, pepper, herbs and dressing. Serve as a side or a lunch with some fish on top!

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!

Grilled Romaine with Poached Eggs

Lucy Senesac

Serves 4
Cooking time: 1 hr

Ingredients:

2 large heads of romaine lettuce
1 bunch of French radishes
1 large or two small bulbs of kohlrabi
5 scallions, finely diced.
Green goddess dressing (see below)
¼ cup toasted pine nuts (or sunflower seeds)
2 tablespoons olive oil
zest of 1 lemon
1 tablespoon lemon juice
1 tablespoon olive oil
4 farm fresh eggs, poached
Salt and heavy pepper

Dressing:

8 anchovy fillets, chopped
2 ripe avocado, peeled and diced
1 ½ cup mayonnaise
2 tablespoon sour cream
2 tablespoons vinegar (any type you prefer)
1/4 teaspoon minced garlic
2 table spoons freshly squeezed lemon juice
5 scallions, finely chopped
2 tablespoons fresh flat leaf parsley leaves
1 1/2 tablespoons chopped tarragon
1 tablespoon chopped cilantro
2 minced garlic cloves

Instructions:

Wash all vegetables thoroughly and cut bottoms off of the romaine heads (not too far because you want them to remain as heads). Wash the romaine heads on the inside and between the leaves if you can.

Finely chop scallions and radishes and put them in a medium sized bowl. Cut the leaves off the kohlrabi and peel the bulb. You can do this with a peeler or a knife since the skin is very thick. You should end up with a pure white round bulb. Cut in half, and then half again. Finely sliver each piece. Mix the kohlrabi with the other vegetables and add the olive oil, lemon juice, lemon zest, salt and pepper. Set aside.

Lightly drizzle olive oil, salt and pepper over the romaine heads. Prepare your grill and lay them open side down for 2-3 minutes until they look charred and slightly wilted. Flip them over and do the same for the other side. Set aside.

Put the chopped vegetables that were set aside into a grill pan or something metal with small holes. Grill for about 4-5 minutes. This step is optional as the vegetables are delicious raw as well. This just softens them a bit.

Making the dressing: Place all ingredients besides the dairy products (coarsely chopped) into your food processor. Blend until creamy and add the mayo and sour cream. Taste and add any spices or additional herbs to your taste. If the dressing is too thick, you can add a tablespoon of milk to thin it out. You will have more than enough dressing from this recipe, so feel free to half it if you just want enough for this meal (It will go great on your salads all week!)

Poaching eggs: Bring a deep sides sauce pan filled ¾ with water to a low simmer. Make sure it never fully boils. Add 1 tbsp of vinegar to the pot to prevent the egg from running. Crack open each egg into a separate bowl, one at a time and then pour the egg into the pan. Cook each egg for 3-4 minutes, or until the whites set but the yellow feels runny still. Remove with a slotted spoon and keep in cold water until ready to reheat and serve.

Salad assembly: start with your romaine head, then add the vegetable slices, then the egg, drizzle with the dressing and top with toasted pinenuts or sunflower seeds. Add salt and pepper if needed. Enjoy as a complete lunch or dinner. If you don’t have time to make the eggs. Just have it as your salad on the side.

Asparagus Radish Salad

Lucy Senesac

Serves: 4
Time: 20 minutes

Ingredients:

1 bunch of medium to thin sized asparagus (about 15 stalks)
1 bunch of french radishes (small before they get watery and too crunchy) (about 9-10)
8 scallions
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon rice vinegar
zest of 1 lemon
juice of half a lemon
pepper to taste

Directions:

Gather your fresh vegetables and wash thoroughly. Cut the bottoms off the asparagus and remove the greens from the radishes. Thinly dice the scallions and make sure not to waste the white or green parts! Thinly julienne the asparagus, two at a time. Then, slice the radishes very thinly. Combine the vegetables in a medium sized bowl. Zest the lemon into the bowl. Squeeze the juice of the lemon into the salad. Add your oil, vinegar, and pepper to taste. Toss until combined. Enjoy this refreshing spring salad for lunch or for a dinner side!

*Tip for home gardeners/Sang Lee farm stand shoppers:  Anxious to try those peas that are slowly creeping upward in your garden? Try adding pea shoots to the salad! Want to cut that cilantro before it bolts? Add some to this salad--adds a nice burst of freshness (if there isn't enough of that already).