Cain's Orchard
Located in Wisconsin's Picturesque & Rolling Countryside
Cain's Orchard was established by Kevin & Diane Cain in 1976. We were young, enthusiastic and energetic with dreams of embarking upon an agricultural adventure. We were lured to Hixton by the beauty and serenity of the land. The hills and slopes provide a microclimate with important winter protection and air drainage for our fruit. The close proximity of our orchard to I-94, Hwy. 95, and Hwy. 121 would prove to be a favorable location. Our Venture and our dreams continue. Come share them with us.... We have...
20 Acres of Apples - 20 Varieties
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We grow Connell Red, Cortland, Red Delicious, Duchess, Northwest Greening, Honeycrisp, Honeygold, Jonathan, McIntosh, Paula Red, Sweet 16, Tolman Sweet, Whitney Crab, Wolfriver, Zestar, Winesap, Bonnie's Best, Spartan, Snow Apple & Rome. Our apple season usually begins the end of August through mid to late Oct.
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20 Acres Highbush Cultivated Blueberries
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. We will be picking rain or shine although we do ask that you return to your cars for safety in the event of thunder & lightening. Your cars will be parked close by you in the patch.We will have an excellent blueberry crop this season. Our 3rd Saturday of blueberry picking will be Saturday July 31st. Blueberry picking continues Saturday's August 7th & August 14th.We start @ 7 AM. You do not need an appointment to pick our berries-just show up. You will not be assigned plants to pick-just go anywhere you want. The price again this year is $1.25 per pound. Our crowds of blueberry pickers can be large so we do encourage blueberry pickers to arrive early in the day for optimal berry picking.
- We grow 20,000 Highbush cultivated blueberries plants on 20 acres. The plants are 4-10 feet tall with most of the berries located between your knees & shoulders. Our blueberries are sold U-Pick on Saturday's only to allow the berries 1 week to sweeten, ripen & size. We begin picking @ 7 AM (no earlier than 7 AM) & continue picking until the ripe berries are gone for the day.We grow 9 varieties of blueberries with the season usually beginning the 3rd week in July. We encourage you to bring 5qt. ice cream buckets to pick in as the scale which weighs the berries will automatically deduct the weight of your pail.. We are sorry-our berries are sold U-Pick only. We do not have ready picked berries available.We encourage children & provide a neat lawn-like setting for picking. . Ph: 715-963-2052 for Berry Updates or refer to this site for up to date berry information.Updated 7/27/10
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Retail/Gift Shop
Our Retail/Gift Shop offers:
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- Practical to Novelty to Ethnic Kitchen Items
- Dried Fruit,
- Wildflower Honey; Soup, Apple Crisp and Rice Mixes Salsas. Endangered Species Candy bars
- Commercial Clear Jel for home canned fillings like the commercial kind
- Jams, Syrups, Butters & Conserves
- Stovetop Espresso & Pasta Makers from Italy
- Apple Peelers & Grain Grinders
- Soup & Dip Mixes
- Professional Stockpots & Steam Juice Extractors
- Spaetzle Makers
- Gourmet Salad Dressings
- New this season: Nordic Ware ( non-stick cookware.) Made in USA ,
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Blueberry Cobbler
2/3 cup flour
1/2 cup sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
2/3 cup skim milk
2 Tbs. butter, melted
2 cups blueberries
Combine dry ingredients. Stir in milk, mix batter til smooth. Pour melted butter in 1 or 1 1/2 quart baking dish. Pour in batter and sprinkle blueberries on top. Bake at 350 degrees for 40-45 minutes or until lightly browned. Bake for 1 hour if using frozen berries.
Mom's Apple Crisp
6 apples (peeled, cored & sliced)
1 cup sugar (divided)
1/4 cup water
1/2 tsp. cinnamon
3/4 cup flour
6 T. butter
Mix 1/2 cup sugar, 1/4 cup water and cinnamon with apples in 8x12 inch pan. In a separate mixing bowl combine butter, flour and remaining 1/2 cup sugar until well crumbled. Spread over apples and press down slightly. Bake at 350 for 50 minutes.
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Best Blueberry Muffins
1/2 cup butter, 1 cup sugar, 2 large eggs, 1 tsp vanilla, 1/2 cup milk, 2 tsp baking powder, 1/4 tsp salt, 2-1/2 cup blueberries, 2 cups flour
Heat oven to 375 degrees. Grease 18 muffin cups. Beat butter until creamy. Add sugar. Cream until pale & fluffy. Add eggs; one @ a time, beating after each egg. Beat in vanilla, baking powder and salt. Fold in half of the flour with a spatula, then half of the milk. Repeat, add berries. After batter is in muffin tins, top with 1 Tbsp sugar mixed with 1/4 tsp nutmeg. Bake 25-30 minutes.
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