Cotone Vineyards

10/04/2026

Hops are all done for the season..... But we used the leftovers and made a wreath.

09/29/2026

*QUICK TAKE OVER*

Hey Everyone, it's Lynn! Normally, Matt does a majority of the posts BUT I know he won't do this one.

Today, as a district we honored Matt by surprising him with an award he has worked very hard to get. For the past couple of years he has applied for the Harbor Frieght Teacher Grant. Well..... today, he was surprised by Harbor Freight, Board Members, Administration, Co-workers and family as he was presented a tool box and a $75,000 check for his program at Clio High School. To say that we are so incredibly proud is an understatement.

Please join me in congratulating Matt is his great achievement!

09/29/2026

There's pear butter out in the sales shack. Stock is limited and once it's gone.... It's gone....... It's absolutely delicious.

09/27/2026

The Maple sugar shack edition has begun!!! We are adding a 6 ft enclosed lean-to off to the west side of the shack that way we can bottle and maybe even play a game of euchre out there.... 😉

09/16/2026

There is freshly made Niagara jelly from our vineyard out in our sales stand. $6 a jar (8oz)

09/13/2026

Where do we start???

Breakfast....... Homemade biscuits, homemade gravy, homemade sausage..... Delicious!!!

Then we got ahold of a lot of pears ... So pear sauce, and pear butter.

And since the canners running and we have grapes... 3 batches of Niagara grape jelly!!

09/11/2026

I wish I had taken a better picture.....

I (matt) made a tamale skillet bake tonight. An easy 35 minute meal! It turned out really good too! Will have to tweak a few things but it's an awesome start. Should note I made it in a 12" cast iron skillet

Venison Tamale Skillet

Servings: 6
Estimated calories: About 425 per serving

Ingredients
Venison Filling
1 tablespoon olive oil
1 pound ground venison
½ medium onion, diced
2 tablespoons taco seasoning
1 can (10 ounces) red enchilada sauce
1 can (15 ounces) black beans, drained and rinsed
1 cup corn
½ cup salsa or drained Rotel
¾ cup shredded cheese
Cornbread Topping
1 box (8.5 ounces) Jiffy Corn Muffin Mix
1 large egg
⅓ cup milk

Directions
Preheat oven to 425°F.
Heat oil in an oven-safe skillet. Brown the venison and onion for 5–7 minutes.
Stir in taco seasoning, enchilada sauce, black beans, corn, and salsa. Simmer for 3–4 minutes.
Remove from heat and sprinkle cheese over the filling.
Combine the Jiffy mix, egg, and ⅓ cup milk just until blended.
Spoon the batter over the venison mixture.
Bake for 15–20 minutes, until the cornbread is golden and cooked through.
Rest for 5 minutes before dividing into six servings.

09/05/2026

09/02/2026

If you've met Matt, he has a irrational fear of wasps and hornets...... Well we had a large bald face hornet nest in one of our trees and for $40 he bought his"cloak of invincibility" on Amazon. Matt 1 : Hornets 0

08/30/2026

We picked our first round of Roma tomatoes out of the garden tonight..... Excited to make spaghetti sauce