Never forget what’s in your own backyard. In Ridgefield, that’s Bailey’s Backyard, a cozy restaurant that’s been preparing farm to table for 20 years.  Bailey’s is the kind of place where you can get a sandwich (pickled peach and ham grilled cheese, pressed Caprese, or a classic New England tuna melt) or contemporary, sophisticated starters and main. Max Ex, the restaurant marketing group, recently invited me to join a group of food enthusiasts, instagrammers, bloggers, and magazine editors for lunch at Bailey’s Backyard. Farm Greens, with peas and favas, dressed in fermented grape vinaigrette, and topped with paper-thin, crisp apple rounds. I really liked the apple crisps, sweet, tart and appley. Starter of scallops in rich lemon cream and caper sauce with shitakes, topped with a ruffled crisp of prosciutto. I loved the thinly sliced, yet meaty mushrooms, and the rich sauce, with just the right amount of lemon.  Apparently there were sea beans in this dish too; executive chef Zachariah Campion was appropriately judicious. Spanish octopus served over a brush stroke of squid ink, with pickled onions, chorizo marmalade, daikon, and salsa verde. This …