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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: sugar snap peas

Penne with Summer Squash & Herbs

Lucy Senesac


4 oz. fresh snap peas, trimmed and cut into ½ inch pieces
1 pound penne pasta
¼ cup olive oil
½ cup whole raw almonds
1 pound mixed summer squash/zucchini cut into thin rounds
3 tbsp. honey
1 ½ Tbsp sherry vinegar
2 jalapeño chilies, finely chopped (or cayenne pepper)
½ cup finely chopped cilantro or parsley
2 tbsp finely chopped fresh thyme
¼ cup finely chopped mixed herbs (including scallion greens)
4 squash blossoms, coarsely chopped
1 garlic clove
Kosher salt and pepper


Boil a large pot of salted water. Add the whole wheat penne and cook for 7-8 minutes until slightly al dente. Drain and add 1 tbsp olive oil.

Heat 1 tbsp olive oil in a medium sized skillet on med-high heat. After 2 minutes, add a minced garlic clove and then immediately add the snap peas, half the cilantro, and the baby squash. Stir constantly for 3-4 minutes until slightly cooked but not mushy. Add to the pasta mixture.

In the same dry skillet, toast the almonds on med-high heat, shaking occasionally, for about 3 minutes. Chop (or leave whole) and add to the pasta.

Again in the same skillet over med heat, add honey, bring to a simmer and stir. Add the vinegar and jalapenos. Cook mixture until it is reduced by about half, for a minute or so. Pour over pasta and stir. Add the remaining herbs, salt and pepper, a drizzle of olive oil, and squash blossoms. Stir together and serve warm or refrigerate and serve cold.

You can find the almonds, pasta, and squash blossoms that are not in the CSA box at the farmstand !

Garlic Scape & Sugar Snap Stir-Fry

Lucy Senesac

Serves 4
Time: 20 minutes


2 lbs sugar snap peas
1-2 bunches of garlic scapes
2 tablespoons olive oil
2 tablespoons butter
Sang Lee stir-fry sauce
salt, pepper, and herbs to taste


First, prepare your vegetables by popping off the ends of the snap peas or trimming them. With the garlic scapes, cut off the top from the budding part upwards. Cut the scapes into 2 inch pieces. At this point, you can either blanch the scapes for a few minutes in boiling water then submerge in cold water, or leave them as is (and just cook a little longer before the snap peas).

Lightly coat the wok (or pan) with the olive oil and let it heat for a minute. Add the scapes, toss to coat with oil, and cook for about 5 minutes before adding the snap peas. Cook for 1 minute before adding the butter. Cook for 1-2 minutes longer and finish with a drizzle of stir-fry sauce. Serve over penne, rice, quinoa, or just as a delicious vegetable side!