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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: turnips

Sauteed cabbage with Turnips & Kohlrabi

Lucy Senesac

INGREDIENTS:

  • 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

INSTRUCTIONS:

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!

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!

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.

Guy Lon & Hakurei Turnip Stir-fry

Lucy Senesac

INGREDIENTS:

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)

INSTRUCTIONS:

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!