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: scallions

Sauteed cabbage with Turnips & Kohlrabi

Lucy Senesac


  • ½ Cone Cabbage, thinly sliced
  • ½ Napa Cabbage, thinly sliced
  • 4 pce garlic, minced
  • 1 bunch scallions, sliced
  • 2 bulbs kohlrabi, peeled and sliced into ½ inch thick matchsticks
  • 1 small bunch white turnips, cut same as kohlrabi
  • ½ lb pasta
  • Salt and pepper
  • 3 tbsp butter


Wash, peel, and slice all of the vegetables that need it. Boil water for your pasta and cook at the same time as you are sautéing the vegetables (If you are using linguini, cut in half before you put in the pot). In a sauté pan over medium heat, add half the butter and garlic. Let sizzle for a minute and then add the kohlrabi and turnips. Sauté for 5 minutes or until the vegetables are soft but not completely mushy. Then add the cabbage, scallions and sauté for another 5 minutes. Finish it off with lots of pepper and a little salt. Drain the past and add the remaining butter. Mix with the cabbage dish and serve!

Sweet Potato Latkes

Lucy Senesac


2 lb sweet potatoes, peeled and coarsely grated
6 scallions, finely chopped
1 bunch cilantro, finely chopped
2-3 carrots, finely grated
1 cup all-purpose flour
4 large eggs, lightly beaten
1 1/2 teaspoon salt
1 teaspoon black pepper
1 cup vegetable oil
1 inch finely diced ginger
a pinch of cinnamon (to taste)


Begin by peeling the sweet potato(s) and cutting them up into manageable pieces. I used a food processor with the grating attachment to quickly grate the potatoes and carrots. If you don't have one, you can just use a cheese grater. Combine the grated veggies and add the cilantro, scallions, flour, eggs, ginger, salt, pepper, and cinnamon. Mix together until you get a sticky but not glue-ey consistency. You may have to adjust the flour/egg quantities based on this and how big your eggs are.

Heat oil in a deep 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4, spoon 1/8 cup potato mixture per latke into oil and flatten to 3-inch diameter with a slotted spatula. Reduce heat to moderate and cook until golden, about 2 minutes on each side. Transfer latkes with spatula to paper towels to drain. Serve with homemade apple sauce!

Stir-Frying 101

Lucy Senesac

Here is the asian method that really requires using a gas stove and a wok. The temperature of the pan and the oil are very important in insuring that the vegetables don’t just steam. 

  • heat vegetable oil over high heat (or olive oil over med-high heat). Slice ginger into slivers and brown it in the oil for a few minutes. Then add the smashed and minced garlic. 
  • If you are using meat, add and cook until ¾ cooked, then remove the meat leaving the juices, and set aside. Add the thickest/most dense vegetables next and additional oil if necessary (cabbage, roots, etc) and half the onions.
  • Then add all other vegetables besides the green leafy tops or baby greens. Toss a few times and cook for a few minutes.
  • Then add the rest of the onions and  leafy greens. Toss twice until greens are melted. Drizzle stir-fry sauce and add meat back to the wok, toss two more times.
  • Turn off the heat, drizzle sesame oil and scallions/chopped herbs. Place the stir-fry immediately on a platter so that the veggies don’t overcook in the hot pan.
  • Salt and pepper to taste.

I hope that you all enjoy exploring and experimenting with the different vegetables in your oven and wok. I hope it inspires you to try some new combinations!

Late Summer Vegetable Soup

Lucy Senesac


5 carrots, cut into chunks
2 lbs mixed potatoes, cubed
2 small heads/1 large head broccoli (and stem)
½ lb snap beans
½ pint cherry tomatoes, halved
2 bell peppers, cut into large chunks
3 pc garlic, minced
1 bunch scallions
1 bunch parsley
handful mixed herbs
5 cups vegetable stock (depending on how liquid you want it)
3 tbsp butter
2 cups cooked grain (Israeli couscous, bulgar, barley, quinoa)
¼ cup tomato paste


Cut up the vegetables into chuck sizes for the most part. In a large soup pot or dutch oven over med-high heat, melt the butter and add the garlic. Once the garlic becomes fragrant, add the potatoes and stir for a few minutes, then add a half cup of the broth. After the potatoes have cooked about 5-10 minutes on their own, add the carrots, scallions, beans, peppers, and broccoli. Also add enough broth to cover the vegetables along with the tomato paste and let simmer for another 10 minutes. Now add the herbs, parsley, tomatoes, and turn the heat to medium and let simmer for another 10 minutes, or until the potatoes are soft enough to eat. Turn the heat off and let sit for at least an hour. Have some for dinner and then freeze the rest!

Guy Lon & Hakurei Turnip Stir-fry

Lucy Senesac


2 large hakurei turnips
8-10 stalks guy lon (chinese broccoli) 
Handful of  cilantro
1/2 onion
1 clove garlic
6-7 thin scallions
2 tablespoons vegetable oil
1 tablespoon chicken/vegetable broth
1 teaspoon rice vinegar
drizzle of sesame oil
kosher salt and pepper
1 tablespoon toasted sesame seeds
1 teaspoon diced ginger 
2 teaspoons oyster sauce (or SLF stir-fry sauce, or soy sauce)


Thoroughly wash all your vegetables. Peel the turnips and cut them in half, then cut into thin matchsticks. Set aside. Cut the stems and tops off the guy lon stalks and reserve for the stir-fry. Then cut the bottom woody inch off and discard. Cut into matchsticks as well and set aside with turnips. Slice the scallions into similar size pieces, cutting in half if their white bottoms are too wide. Finely chop cilantro and set aside with scallions. Mince the garlic and cut the onion into long slices. 

Heat a wok or similar sized saute pan over very high heat. Let the pan get very hot before you add the oil. After you add the oil and it heats up a little, add the garlic, onion, broth, and vinegar and stir for a minute. Then add the turnips and guy lon stems and toss for 3-4 minutes or until slightly crunchy but not tough. Add the ginger, oyster sauce, scallions, and half the cilantro. Stir for another minute. To finish it off, add the sesame seeds, salt, pepper and drizzle with sesame oil. Enjoy this early fall stir-fry over pasta or rice!

'New' Potato Salad Nicoise

Lucy Senesac


2 lbs new Norland red potatoes (or other variety)
1 lb mixed string beens, trimmed and cut in half
1 ½ onions, divided
1 bunch scallions
handful of basil
2 cloves garlic
2 cans of tuna
1 pint cherry tomatoes, cut in half (available at the stand)
1 tablespoon kosher salt
pepper to taste
1 tablespoon olive oil


3 tablespoons cider vinegar, rice vinegar, or wine vinegar (or a mix)
1 tablespoon Dijon mustard
¾  cup plus extra virgin olive oil
1 tablespoon lemon juice
1 teaspoon honey or agave nectar
3 scallions, chopped
1 clove garlic, minced
3/4 cup mixture of basil, mint, chives, and any other herbs, loosely packed
Sea salt and freshly ground black pepper to taste


Rinse all your vegetables thoroughly. Put whole potatoes in a large saucepan and fill with cold water until they are covered with an inch or two of water. Add half the salt to the water and boil for about 25-30 minutes or until you can easily stick a fork through them.

Meanwhile, finely mince your garlic and chop the onion into 1/2 inch pieces. Heat your olive oil over med-high heat and add the garlic and onion. Saute for a few minutes and then add the beans. Saute until beans are tender but still crunchy and slightly browned (about 5-7 minutes). Remove from heat and store in refrigerator.

Finely dice the scallions, and cut the tomatoes in half. Chop your basil and any other herbs you want to add to the salad.

When the potatoes are done, drain the hot water and fill the pot with cold water to make them easier to hold when cutting. Do this a few times and then cut the potatoes into 3/4 inch chunks with the skin still intact. Mix with the string beans and add the scallions and herbs.

For the dressing, add everything to a food processor and blend for about 5 minutes, or until emulsification occurs. Season with salt and pepper to taste and add to the salad the amount that you prefer. Toss and serve as a lunch, dinner side or just a snack!

Asian Nappa Cabbage Slaw

Lucy Senesac


¼ cup rice vinegar (not seasoned)
2 tablespoons sugar
1 teaspoon grated peeled ginger
3 tablespoons vegetable oil
1 tablespoon soy sauce
1 tablespoon lemon juice, 1 tablespoon zest
1 tablespoon orange juice, 1 tablespoon zest
1 fresh chile, finely chopped, with seeds
1 head Napa cabbage (1 1/2 pounds), cored and cut crosswise into 1/2-inch slices
1 bunch scallions, sliced (4-5)
1/2 cup coarsely chopped cilantro or parsley
5 grated carrots
1 kohlrabi bulb, peeled and grated
toasted sesame seeds


For the dressing, whisk together the first 8 ingredients in a large bowl until the dressing emulsifies.

Wash your napa cabbage head thoroughly after you peal away the leaves. Bunch together and dice as thinly as you can. Give the diced cabbage a few chops to make the bites smaller. Add to the large bowl with dressing. Grate your carrots and peeled kohlrabi on a cheese grater or some other grater and dice your scallions. Add it all to the bowl. Chop up the cilantro (or parsley) and along with the sesame seeds, add to the bowl. Toss and add salt and pepper to taste.

Spring Bulgar Salad with Cucumber & Radish

Lucy Senesac

Serves 5


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)


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!