Media, Press & Philanthropy
Fred & Karen Lee | Suffolk Times | April 1st, 2017
'While it took more than three years for the full transition, we believe in being good stewards of the earth and giving the land to the next generation in even better shape than when we received it, so it was a worthwhile endeavor.'
Carrie Miller | Suffolk Times | August 17th, 2013
Looking out into the fields at Sang Lee Farms in Peconic, a group of local young men can be seen baling hay and stringing up cherry tomatoes. These young men each knocked on the door of farm owners Karen and Fred Lee this summer expressing an interest in learning about organic farming and nutrition.“I’ve done this for over 30 years and I’ve never had a team of local boys like this,” Ms. Lee said. “They wanted to be challenged.”
Posted by Annie Fitzsimmons in Urban Insider | June 21, 2013
It’s hard to argue about it: summer is the best time of year when it comes to food. With fruit that tastes like candy, crisp, nourishing greens, and farm-fresh vegetables at your fingertips, it’s easy to pass as a gourmet chef by throwing something fabulous together. So many of my travel memories are linked to great food, like street daal at Ravi in Dubai or spaghetti pomodoro at Hotel Cipriani in Venice. But summer always brings me back to my childhood, and to America.
Claire Leaden | Suffolk Times | July 27th, 2014
“Eat your vegetables.” The phrase may generate a certain queasy feeling in your stomach and an innate desire to defy your mother. Uttered sternly by countless moms over the years to kids of all ages, it’s easy to remember that nothing seemed worse than swallowing the last (or first) bite of broccoli or brussels sprouts. Lucy Senesac of Sang Lee Farms, however, is determined to change that healthy-eating stereotype. Sang Lee Farms in Peconic is running a Young Farmer’s Camp for 7- to 12-year-olds on Wednesdays through Aug. 13. Ms. Senesac began working at Sang Lee about four years ago and became eager to share her knowledge with kids.
Michael Reid | Edible East End | June 2015
Vegetables are important, but unless you’re completely self sufficient, even more vital is the farmer that grows them. At Sang Lee Farms, Lucy Senesac has pioneered a farm camp she hopes will teach participants appreciation for where their food comes from and grow the next generation of East End farmers.Sang Lee Farms is ahead of the curve, whether by anticipating niche specialty food back in the ’50s as one of the major wholesale producers of Asian vegetables for the United States, being among the first batch of organic farms on the North Fork a or using the first FAA certified drone on the East End for crop management (and awesome footage).
Ted & Matt Lee | Travel & Leisure | July 2013
We’re the kind of guys who would, by habit, crawl to a stop at every such stand, scrutinizing the baby eggplants at Sang Lee Farms, sampling peaches at Wickham’s down the way. But on this clear, bright summer day we were running late for a reservation at Noah’s. We’d heard from friends with a summer place in Cutchogue that the restaurant does excellent work with the region’s fish and shellfish and functions as a crucible for a newly energized food community of bankers turned poultry farmers, firebrand organic winemakers, and upstart purveyors of artisanal ice cream. They all channel the Slow Food ethics that have made the North Fork one of the most compelling dining destinations within reach of New York City.
Bitter Melon, Sweet Victory
Edible East End | July 30th, 2014
Visiting the Westhampton Beach Farmers Market is like taking antidepressants. A spillage of corn resembles a happy jackpot in Vegas, while Day-Glo-bright cherry tomatoes at the Sang Lee stand beckon like a dispensary of feel-good drugs. Add jaunty live music and frolicking kids, and I can’t help but smile. As a Chinese-American and an East End foodie, I’ve always enjoyed browsing Sang Lee’s weekly bounty of greens. Yet this past summer, tucked between their crisp heads of lettuce was an unexpected sight. Stacked high in a plastic bin were piles of foo gwa, a bumpy, bright-green squash about 8 to 14 inches long. While other shoppers eyed these strange vegetables slack-jawed, I recognized them as bitter melon. My parents had grown them in our Brooklyn backyard. Delighted and curious, I sought out Will Lee, a friendly, enlightened third-generation farmer who manages his family stall with breezy assurance.
North Fork’d | June 23rd, 2014
If you’re going to make only one farm stand stop on the North Fork make this the one. Sang Lee has over 100 acres of certified-organic goodness, producing over one hundred varieties of vegetables and herbs. And along with all of their great produce, famous heirloom tomatoes and delicious prepared food products they’re hosting a great variety of events throughout the summer as well, all focused on educating us on the importance of good food and good fitness.
Where to workout, eat well, and shop healthy on the North Fork
Well and Good Magazine |August 6th, 2014
You’ll encounter countless farm stands once you exit the Long Island Expressway, but Sang Lee Farms is one of the few USDA-certified organic options. And in addition to gorgeous produce, it offers yoga on the farm (Thursday at 8:00 a.m. and Saturday at 9:00 a.m.) and farm camp for kids. Plus, bring your own bag and you’ll get to choose one free vegetable out of the “bonus box” on your way out. 25180 Middle Rd, Peconic, NY .
Go North Fork |September 17th, 2014
Q: I hear Sang Lee Farms is an old farm; are you from the North Fork?
A: We have been here on the North Fork for twenty seven years since 1987. I am originally from Boston, my husband Fred is the farmer—I married a farmer thirty years ago, and became one. My husband’s family started the farm in the 1930s, incorporated it in the 40s—so it’s been a family business for many decades, always here on Long Island.
Foodstuff; As fresh as a soybean can get
New York Times | September 5th, 2001
Most of the year, frozen is the only way you can get those high-powered cocktail nibbles edamame, which are soybeans in the pod. Fresh ones are now available and will be in season until the first frost, usually in October, and are also good for adding to salads, soups and pilafs. They are grown in Peconic, on Long Island's North Fork, by Sang Lee Farms, which has been in business for more than 50 years and specializes in Asian produce. The soybeans are a bright green and come two or three to a small pod. They can be boiled or steamed in the pod for about 10 minutes. Dust the pods with coarse salt and serve them warm. Pop them open and eat the beans, which have a rich, almost honeyed taste.
East end agriculture’s lost link to Chinatown
New York Times |August 31st, 2003
Peconic— BOSTON lettuce and fresh basil sit in baskets next to baby bok choy and kohlrabi. Chocolate chip cookies and scones from a Southampton bakery share shelf space with soy sauce and black bean garlic sauce. It's hardly a typical Long Island farm stand, and Sang Lee Farms, in Peconic, is hardly a typical Long Island farm. Sang Lee was once the biggest grower of Asian vegetables in the New York region.
Grown in the USA
Gourmet Magazine |September , 2000
These days, Fred Lee finds himself handling more than the sandy loam of his Sang Lee Farms, in Peconic, Long Island, where he grows Asian greens. He’s also handling a wok at food-and-wine events and at his retail shop, demonstrating the use of those greens in Cantonese stir-fried dishes. “At first I thought, What am I doing here? I’m a farmer,” says Lee with a laugh. “And an amazing cook,” adds his wife, Karen, who, with Fred and their children, is reinvigorating the family farm. Lee’s greens are an anomaly on the North Fork—former potato country where vineyards now abound. More than 50 years ago, Fred’s father and uncles started growing a variety of cabbages and greens—strictly Chinese, strictly wholesale—and made a name for themselves in East Coast markets. But in the early 1990s, after his father’s death, and with competition fierce, says Lee, “We had to diversify.” Asparagus, baby arugula, snow-pea shoots, and herbs now also fill his fields and greenhouses. A retail shop offers “Fresh-Lee-Cut” greens (including a 14-ingredient petal mesclun, bright with calendula and Johnny-jump-up blossoms), and rose- and chive-blossom butters. And Sang Lee’s Mesclun by Mail program delivers greens nationwide. “Even when we’ve had difficult years, we choose to stay with it. It’s all a part of farming,” says Lee, who smiles as his wife tells him of yet another cooking demonstration. “Now cooking’s a part of farming, too.”