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
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
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.