Many of us have memories of taking a wagon ride to a pumpkin patch as a child. As a kid, my brothers always tried to find the biggest pumpkin to haul back home and show off. I always wanted to find cute, small pumpkins and gourds with funny markings.

I love the taste of toasted pumpkin seeds. Actually, I like pumpkin-flavored everything.

And so, even though I’m never ready to say goodbye to summer, pumpkins always give me something to look forward to for fall.

The other day I was researching pumpkins, just for fun. I found some interesting facts that I thought would be fun to share.

First off, pumpkins are, in fact, a fruit. They are 90 percent water, and the largest ones have grown to weigh more than 1,000 pounds — I can’t imagine a pumpkin that big.

There always are some impressive pumpkins and pumpkin carvings at the Indiana State Fair. If you missed out on those this year, check them out next year.

One topic I find interesting is that of what people should do with pumpkins after Halloween. After digging around online, I learned that pumpkin makes great compost, so it’s a good idea to add them to compost heaps to make fertilizer. If you bury pumpkins in your garden, it can give extra nutrients to the soil.

If you want your own pumpkin patch, you can wash, dry and save the seeds to plant for the future. What a good idea. It doesn’t take much space. Just a little corner of the garden would work.

Of course, my favorite thing to do with pumpkins is toast the seeds and eat them – yum!

On the flipside, there were several things I read not to do with your pumpkin. Namely, don’t keep it inside for very long. It will rot and could stain the carpet. No one wants that.

Lastly, I want to share a favorite, easy pumpkin recipe that I’ve been making for two years now. It’s simple, fairly healthy and very delicious.

All you need is a small can of pumpkin — not pumpkin pie filling — and a box of spice cake mix. Mix the two together and add nothing else. That’s right, there are only two ingredients.

Form balls or scoop them into a heavily greased mini muffin pan or on a cookie sheet. Bake them for 10 to 15 minutes at 350 degrees. Voila, a delicious snack to keep around the house or bring to Thanksgiving dinner.