In one sentence, describe what the following article is about: Sometime in early summer, beautiful white blackberry blossoms should form along healthy shoots, which will give way to hard green berries, which will gradually turn red, then deepen into a soft and dark purplish black color. Berries are ready to be harvested when they pull easily from the stem of the vine without much effort. There should be no red remaining on the berry, especially at the top where it meets the stem. Pick blackberries in the coolest part of the day, usually the morning, before the sun heats them, and store them in the refrigerator to keep them fresh. Blackberries will stay fresh for no more than 4 or 5 days, depending on the variety, and will soften much more quickly when picked warm. If you can't eat all the blackberries you grow fresh, they're great for freezing. When the blackberries start coming on, it's likely you'll need to pick them every 2 or 3 days, at least, depending on the climate. They'll start coming on all at once, and it's important that you pick them before the birds get to them, and before they over-ripen on the vine. Who can blame them? As much as you love a plump, juicy, and delicious blackberry, birds probably like them more. Since there's nothing more frustrating than going out to pick your berries and finding the best ones half-eaten, it's important that you take a few quick and easy steps to head off your bird friends at the pass. Hang something flashy at the end of each row. Strips of mylar tape or shards of broken CDs are common bird-deterrents. You want something that will catch the breeze slightly and reflect the sunlight, since bright or flashing movement will scare birds away. Use a scare-owl. Commonly sold at gardening stores, plastic owls can be planted at the edge of your blackberry patch and will often frighten away the lesser birds. Try bird netting if you've got a serious problem. If the birds won't leave your berries alone, you can get some mesh bird netting to throw over the top of your plants. They'll still be able to get all the sunlight and water they need, but will keep the birds away. It's unfortunately possible for smaller birds to get stuck in some kinds of bird nets, making it a more obtrusive option for some growers. Like any cultivated plant, blackberries are susceptible to a variety of diseases, blights, and pests that you can help to control with careful inspection and identification skills. Affected plants and cane needs to be eliminated and isolated from the rest of the plant, either by aggressive pruning or removal. Yellowish leaves tend to be a sign of nitrogen deficiency in the soil, which you can quickly mend by spreading some coffee grounds around the base of the plants that seem to be struggling. Yellow spots, on the other hand, can be a sign of the bushy dwarf virus or blackberry calico, which means you'll need to remove the affected plants. Mites, cane borers, aphids, and Japanese beetles can affect blackberries, depending on the region you live in. Keep an eye out for munched-on leaves and berries and take action accordingly. Soap, orange oil, and tobacco are all organic varieties of insecticide you can make yourself. Larger pests can be removed by hand and disposed of in soapy water. Consider introducing natural predators, such as parasitic wasps and ladybugs, to combat your pest problem. It is important to remove any infested fruit or foliage and destroy it to stop spread of an infestation. Various fungi and blights such as crown rot, double blossom, or cane blight can be treated with fungicides like Bordeaux mixture or lime sulfur. After the growing season, the shoots and canes will start browning and dying down. It's usually best, however, to wait to prune it back until it's died off significantly, waiting until the late fall or winter to prune the blackberry entirely. This gives the plant enough time to suck the nutrients back from the long shoots into the root system, keeping it healthy for the winter. You can trim back erect varieties to about 4 feet (1.2m) tall, and no more than a foot or two wide, then cover them with matting for the winter, if you're going to have lots of snow, or you can leave them exposed. It's a good idea to trim back the plant to the strongest 3 or 4 major primary canes to give the plant the best possible start in the next growing season. Trailing vines can be pruned by removing the fruiting canes and leaving the primary branch canes intact unless they've died and no longer put on fruiting cane. Typically, blackberry canes will put on fruit for about 2 years before dying off, though new canes will continue growing from the base. After your plants endure each winter, give them the best possible start by layering compost or the fertilizer of your choice around the blackberry before the growing season. Cared for properly and re-energized with fertilizer, blackberry plants can continue fruiting for as many as 20 years. Invest in them, and they'll give back.
Summary: Harvest berries in late summer. Take action to keep birds away from your blackberries. Keep an eye out for common blackberry diseases. Prune old cane during the winter. Fertilize the soil each spring.

In one sentence, describe what the following article is about: Since charcoal grills heat unevenly, it's best to use a 2-sided gas grill for this method. Turn one side up as high as you can, and leave the other side turned off or very low. If you're using a charcoal grill, try to group your coals together in one corner of the grill. You'll want to keep your seasoning simple to enjoy the flavors of your dry aged steak. Season both sides with salt and pepper or your favorite steak seasoning blend. The reason this is called the reverse sear method is because you bring the meat up to temperature slowly, then sear it at the end, unlike traditional cooking methods where you sear the meat first and then cook it slowly. A reverse sear cooks the steak more evenly and results in a more tender, juicy steak. Let the steak cook slowly, turning it every 3-4 minutes. Use your meat thermometer to keep track of the temperature. You want to know when the meat is about 15F (8.3C) below your ideal doneness. The internal temperature for rare steak is 125F (52C). For medium rare it's 130135F (5457C), for medium 135140F (5760C), medium-well 140150F (6066C), and well 155F (68C). Well done is not recommended for premium steaks. Cook the steak on the hot side of the grill until you develop that nice crust on both sides. This should only take a few minutes, and you can flip the steak as often as you like. Use the meat thermometer to make sure you don't overcook your steak. You want to let the juices redistribute after the steak has cooked, so allow the steak to rest at room temperature for 5 minutes before you cut into it. Serve and enjoy your dry aged steak! Having a healthy side made from fresh veggies will help you create a balanced and delicious meal. Try serving steamed broccoli, grilled zucchini, or whole ears of corn that have been roasted on the grill.
Summary:
Heat one side of a 2-temperature grill. Season your steak with salt and pepper. Place your steak on the low-heat side of your grill. Use a meat thermometer to determine how long to cook your steak. Move the steak to the hot side of the grill when it reaches your preferred temperature. Allow the steak to rest for 5 minutes before serving. Serve your steak with a side of steamed or grilled veggies.