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 October
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20 Acres Highbush Cultivated Blueberries
- U-Pick Blueberries- Our Next Blueberry Picking will be Saturday July 26th, followed by August 2nd, Aug.9th, August 16th. 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. The berries are sold U-Pick only on Saturday's only. The price is $1.15 per pound-the same price as last year. We pick the berries once/week to allow the berries 1 week to sweeten, ripen & size. We grow 9 varieties of blueberries with the season.The season will continue 5-8 weeks with the peak of the crop the 1st 4 weeks of the season. Picking begins @ 7 AM on Satudays & continues until the ripe berries are gone for the day/week. 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 do provide additional containers to pick in @ no cost. 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. You will be parked near the patch allowing the plants to be accessible for handicapped or physically challenged customers. Ph: 715-963-2052 for Berry Updates or refer to this site for up to date berry information.Updated 7/20/08
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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, Caramel Apple Toppers
- 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 & Balsamic Vinegar
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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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