Here at Wild Moon Exchange we aim to be as self-sufficient and sustainable as possible. We grow our food, live off the land, forage wild foods, and enjoy nourishing, nutritional, home cooked meals. Our online recipe book is one way we can share our home tested recipes with you.

As with everything in life, we cook with feeling. Although there are measurements listed, note that these were only measured for the sole purpose of sharing. Our meals are done by sight, smell, taste, and by feel.

Please take our measurements with a grain of salt, or two, or three...

Wild moon Exchange Co.

Homegrown + Foraged Food + Old-Time Recipes

Featured Recipe

Ginger Snaps

​My favorite cookie! It is not very often that I come across a recipre that I 1: try without altering, and 2: keep making over and over and over again unaltered! This amazing recipe came from Taste of Home magazine, and it is sooooooo good. The perfect holiday cookie.


Ingredients: 

3/4 cup shortening, 1 cup plus 2 Tbsp sugar divided, 1 large egg, 1/4 cup molasses, 2 cups flour, 2 tsp baking soda, 1 1/2 tsp ground ginger, 1 tsp cinnamon, 1/2 tsp salt



Preheat the oven to 350*F. Cream shortening and 1 cup sugar until light and fluffy. Beat in egg and molasses. In a separate bowl combine the dry ingredients. Add to the wet gradually and mix well. Shape Tbsp size balls out of dough and dip one side in remaining sugar. Place sugar side up on a baking sheet two inches apart. Here is where the instructions say to bake for 12 -15 minutes, but I like a slightly chewy center so I bake for 10-11 minutes. Let them sit a minute if you can before digging in! Makes about 3 dozen. It seems like a lot, but it really isn't! Enjoy!!!