Crushing malt too early

I'm getting ready to do my first all grain this weekend. I'm doing the NB's Cream Ale. I purchased it a little over a month ago. I purchased the grain crushed and just read that you should crush the grain as close to mashing as possible to reduce the amount of oxidation that occurs. I read that it can lead to premature staling. Will this be an issue with malt that has been crushed for over a month?

You should be fine for the most part as long as it taste fine...how well kept were the grains ? Of course they aren't as fresh as day they were crushed but you should still make beer