I am at that stage in the garden where veggies seem to popping up everywhere.  The art now is to make the most of them and not to let them bolt or go to seed. 
I have always associated broad beans with my life at my parents.  Every year for as long a i can remember i have eaten them for Christmas dinner and evening meals through out summer.
When they are young, my mother would simply cut the bean across, pod and all,  boiled in lightly salted water and eaten just like that.  I am still a novice to growing them, i always seem too late to plant them.  I still to this day have never get my head round the fact that this dried shrivelled looking bean will sit in the cold ground through out winter, survive and grow into such a large, glorious plant.
Here is a wonderful way to use up the larger of the broad beans.  This dip is fresh, creamy and tasty.  Wonderful served simply, let the dip do the talking!

BROAD BEAN DIP

500g fresh broad beans, podded
1-2 cloves new season garlic
1 lemon
Fresh mint
Salt
Extra virgin olive oil

Bring a pot of water to the boil and add the broad beans, cook for about 5 minutes. Drain and remove the tough outer shells from the beans. Set aside.

In a pestle and mortar, pound the garlic, and mint with a sprinkle of salt until a paste has formed, add the beans, a little oil and pound again until a vibrant green paste has formed. Add a little lemon rind, and juice, check for seasoning, mix to combine, taste and adjust if necessary. Serve in a little bowl with some warm flat-bread.