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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: roast

Roasting 101

Lucy Senesac

Some tips:

  • Cut your vegetables all about the same size so that they cook evenly and you don’t have to take some out before others.
  • Some veggies take different amounts of time to roast. Potatoes tend to need the longest so put them in first, then add your softer veggies 10 -20 minutes later. Onions always go last as they only need about 10 minutes. 
  • Make sure you use enough oil to coat the veggies and a bit extra so that they don’t stick to the pan as they absorb it.
  • Add sea salt and pepper before roasting for more flavor
  • Arrange the vegetables in a single layer in the roasting dish (glass pyrex or regular cooking sheet/pan) so that they become crispy around the edges and not mushy
  • Feel free to throw a few unpeeled garlic cloves in there if you are a garlic lover like me – they sweeten up and make a subtler choice than raw/sautéed garlic
  • Roast at a high enough temperature – 375 - 425 degrees is usually sufficient
  • Make sure to stir the veggies a few times as they are cooking so they don’t stick.
  • When roasting beets, simply make a tin foil pouch for them and place it on a pan in the oven (same temp – 425) for 40 minutes to an hour. Beets tend to stain all other vegetables they roast with and since they are more dense they need the contained moisture of the pouch to help cook them and stay moist without drying out.
  • After you roast the vegetables, you can also puree them and create a soup like butternut squash soup, sweet potato ginger soup, or even a  cold salad with the leftover roasted veggies and a simple vinaigrette.

Roasted Cherry Tomato Pesto

Lucy Senesac

INGREDIENTS:

15 garlic cloves, peeled (about 1 head)
1/2 cup olive oil
1 ½ pounds cherry tomatoes
Salt and freshly ground black pepper
1/4 cup grated parmesan cheese
1 cup packed basil leaves (extra for garnish)
1 pound fettuccine
1/4 cup pine nuts, toasted
¾ pound fresh mozzarella, cubed
½ cup greek pitted olives, cut in half
1 cup cherry tomatoes, cut in half

INSTRUCTIONS:

Preheat oven to 375 degrees F.

Place garlic cloves in a single layer in a small baking dish and drizzle with olive oil to coat them, cover with foil, and bake 45 minutes, until golden brown and fork-tender. In another baking pan, toss tomatoes with enough oil to coat and lightly season with salt and pepper and roast at same temperature until tomatoes blister—about 25 minutes.

In a blender or food processor, add the roasted tomatoes, roasted garlic, parmesan, ½ the pine nuts, and basil. Pulse until combined. Drizzle in ¼ cup olive oil while machine is still running. Set aside. Meanwhile, bring a large pot of salted water to a boil over medium heat. Add the linguine and cook for 10 minutes. Strain and mix with enough pesto to coat (or however much you like). Toss with halved cherry tomatoes, olives, mozzarella cheese, basil, and pine nuts. Serve as a main dish!

Late Spring Root Roast

Lucy Senesac

Time : 1 hr

Ingredients:

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

Directions:

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.