Goats are tech savvy, environmentally conscious and truly delicious (sorry Djali). Confirm this for yourself at Sotto 13, where chef Ed Cotton is cooking up some special baby goat dishes through Monday using an 18-pound kid from Fossil Farms. Cotton's cooking up dishes like Cavatelli with Milk-Braised Leg and Shoulder, accompanied by ricotta, lemon and sage and Baby Goat Sausage in a Blanket with a white balsamic mustard. If you've yet to get on the goat boat, now's a good opportunity to go for a sail.

It's prime blooming season at the New York Botanical Garden and this Saturday and Sunday you can sip among the buds at their Wine in the Native Plant Garden from 11 a.m. to 5 p.m. On hand will be more than 30 wines from New York State vintners, which you can enjoy on-site or purchase in bottles for later consumption. There'll be bluegrass at the Reflecting Pool, wine workshops at the Education Pavilion, plus tours of the Azalea Garden and roaming guides in the Native Plant Garden who can point out the different native trees, wildflowers, ferns, and grasses. Tickets $30.

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(Hospada)

Climb aboard The Water Table as they begin the first of their Sunday Supper series on the beautiful Revolution, a former Yard Patrol boat for the US Navy. The floating meal includes three courses, starting with either kale caesar or potato leek soup, then an entree of lobster mac & cheese, panzanella salad with beans or other delectable New England-inspired fare. Dessert means either a root beer or blueberry soda float, plus views of the city at twilight as you cruise around the waterways. Supper launches at 6 p.m. from the Sky Port Marina; the cruise and dinner goes for $50 per person.

Also kicking off this weekend, Hospoda's Sunday Vegetarian Menu, featuring six courses of meat-free dishes that celebrate the season's bounty of produce. First up, the tomato, which Chef Rene Stein presents three ways: frozen (gazpacho sorbet), raw (marinated and cubed) and "essence" (tomato gelee with lemon and thyme). Subsequent courses including Spanish Onion, White Asparagus and a pescatarian-friendly Roasted King Oyster with ramps, farro and a charred eggplant puree. Finish up with a Spring Dessert of rhubarb, strawberry and white asparagus. The dinner costs $65 per person; call 212-861-1038 for reservations.