03/03/17 5:42am
03/03/2017 5:42 AM

It’s hard to sum up exactly what role Lucy Senesac plays at Sang Lee Farms in Peconic.

Customers of the certified organic operation might find her selling Romanesco cauliflower and ginger scallion dip at a weekly farmers market. Maybe she’s the one handing out a recipe for potato leek soup to winter CSA members. She certainly can be seen in the fields pulling rows of Korean radishes from the ground before the first frost.


07/27/14 8:00am
07/27/2014 8:00 AM
Young Farmers Camp coordinator Lucy Senesac plants seeds with Rudy Bruer, 10, of Mattituck and Julia Galasso, 12, of Westhampton. (Credit: Katharine Schroeder)

Young Farmers Camp coordinator Lucy Senesac plants seeds with Rudy Bruer, 10, of Mattituck and Julia Galasso, 12, of Westhampton. (Credit: Katharine Schroeder)

“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.

“I wanted to do something to basically teach other people because I’ve learned so much here,” she explained. “And I’ve just found that it’s so important to learn where your food comes from. It affects so much.”KATHARINE SCHROEDER PHOTOVegetables grow in raised beds.

Ms. Senesac eventually wants to offer classes on healthy and organic eating for adults, but for now she’s starting with kids. This is the first year for the camp, which runs from 9 a.m. to 3 p.m. with plenty of fun activities and learning opportunities. Nine children are currently enrolled.

“I wanted to share my passion for good food and eating well with the kids out here because it’s such a great community and there’s so much farming. They just need to be a part of it,” she said.

Camp is complete with hay bales, a chalkboard and garden beds just for the kids. Every week the campers plant and learn about the “vegetables of the week.” In the mornings, they recap what they learned the week before and look to see if anything has sprouted.

Next, Ms. Senesac takes them around Sang Lee to learn about the new vegetables of the week and then they go over an educational topic of the week.

The first week’s topic was “what organic means” the second week’s was bees.

08/17/13 10:00am
08/17/2013 10:00 AM

CARRIE MILLER PHOTO | Sang Lee farms manager William Lee, 27, (center, with his dog Molly) and farmhands Hudson Miller, Chaz Schneider, Mark Pagano and True McDonald. The young men are part of a unique crew of locals working at the organic farm this summer.

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 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.”

While the job of summer farmhand — known for hot days and long hours — was once a common among local high school and college students during summer break, that’s no longer the case. As easier seasonal employment opportunities have opened up on the North Fork, and the practice of hiring migrant workers has expanded, local field hands who weren’t born into a farm family have become rare.

This is actually the first summer one of the crews tending the Lees’ 100-acre farm has consisted of seven local college students.

Managed by the couple’s 27-year-old son William, the men have been doing everything from digging up onions and garlic to laying irrigation lines through tomato fields.

“These young guys are connected with the land and the region,” William Lee said. “I think the appreciation of the younger generation is starting to come around, because people want to know what’s in their food.”

The crew starts its day at 7 a.m. and finishes up about 6 p.m., he said. Any farmhands who show up late “aren’t going to get the easy jobs all morning,” William Lee said.

While cleaning out a greenhouse last week — pitchfork in hand — 20-year-old Chaz Schneider of Cutchogue said he wanted to learn about plant growth and development and how to grow successfully without using chemicals.

“Working with food feels important,” he said. “It’s good to know where your food’s coming from.”

Mr. Schneider, who expects to major in environmental science at Haverford College in Pennsylvania, is the only crew member with any food production heritage. His father produces a line of all-natural fruit spreads, he said.

Sang Lee Farms veteran Hudson Miller, 21, has been working at the farm for seven years, originally working at the farm stand. The Cutchogue native, who is majoring in economics with a minor in botany at Ohio Wesleyan University, said he hopes to opening a company in the city that uses rooftop gardens to grow fresh produce.

“Working here seems like a great jump-off for it,” Mr. Miller said. He’s also participating in a winemaking internship at Bedell Cellars in Cutchogue this fall.

Mark Pagan, 18, an environmental science major at Cornell University, said he wanted to apply what he was learning in the classroom to the farm.

“Now I can see the development myself,” the East Marion man said.

He and Mr. Schneider said that while the rest of their friends go out at night, they’re preparing for the early morning job, which they say would be impossible on only a few hours sleep.

The young men’s advice to others interested in working on a farm: “Stick with it. It gets better,” Mr. Schneider said.

“And be ready to get dirty,” added Mr. Pagan.

Ms. Lee said the renewed interest in farming these local men display is exciting, and she hopes many of them will return to help again next season.

“It’s been really unique and really amazing,” Ms. Lee said. “They have the energy and inspiration to get the job done.”

When comparing the students to migrant workers, William Lee said he’s seen a different level of discipline in the “American college boys,” and also appreciates the level of communication, which he doesn’t always have with migrant workers.

“They go home saying, ‘The hard day of work was good for me,’ ” Mr. Lee said. “[They] look forward to jumping in the bay at the end of the day.

“It’s a lifestyle that a lot of country boys out here appreciate.”

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