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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: summer squash

Stuffed Bell Peppers

Lucy Senesac

INGREDIENTS:

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

INSTRUCTIONS:

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!

Ratatouille

Lucy Senesac

INGREDIENTS:

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

INSTRUCTIONS:

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! 

 

Penne with Summer Squash & Herbs

Lucy Senesac

Ingredients:

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

Instructions:

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 !

Spaghetti Squash Salad

Lucy Senesac

Ingredients:

5 or 6 summer squash (any variety)
2 cups cherry tomatoes, halved
3 cloves garlic, minced
handful of basil
¼ cup olive oil
salt, pepper, hot pepper flakes to taste

Instructions:

Julienne the zucchini/squash using a mandolin or sharp knife and place in a bowl with the basil leaves. In a small saucepan, heat the olive oil over medium low heat, then cook the garlic until sizzling. Add the tomatoes, salt, pepper, and pepper flakes and cook just until the tomatoes begin to soften--about 5 minutes. Pour the sauce over the zucchini and toss well. If you like your zucchini cooked more, blanche them before adding the oil.