Crumbs

Burlington's hip Green Room [1] is now open on Sundays. It also has a brand-spankin'-new drink menu featuring top-shelf liquors and Stirrings [2] mixers. One highlight is the Bloody Marylander: Grey Goose [3] and Stirrings Bloody Mary Mix garnished with celery and shrimp in a glass rimmed with Maryland Old Bay Seasoning [4]. Another, the VTini, is Organic Sunshine Vodka [5] with Boucher Bleu Cheese [6] stuffed olives. Together, they're almost a meal . . .

• Wanna learn about edible "bike path botany"? On June 2, from 10:30 a.m. to noon, you can wheel along with Burlington naturalist and educator Melanie Brotz as she points out plant specimens with medicinal and culinary uses. The "walk" begins at Oakledge Park and costs $15. Call 864-9572 for information.

• On a new Vermont Public Television [7] series, "Feast in the Making," host Sean Buchanan of Wood Creek Farm Beef [8] "highlights the diversity of foods available from local growers, farmers and cheesemakers who are reinvigorating Vermont cuisine," according to a press release. The first show in the six-part series will air on Wednesday, June 6, at 7:30 p.m. In that episode, squash fanatics can watch Chef Doug Mack of Mary's Restaurant at the Inn at Baldwin Creek [9] prepare "fried zucchini blossoms stuffed with smoked zucchini goat cheese on a tomato zucchini sauce." More episodes follow on five consecutive Wednesdays, excluding July 4...

• Vermont Fresh Network [10]

's first Farmers' Dinner of 2007 will be held on June 4 at the Basin Harbor Club [11]. The seven-course dinner, prepared by Chef Dave Fonte, begins at 6:30 p.m. and costs $39 per person. An optional wine pairing brings the price to $59. Call 475-2311 for information or reservations.