That's not a problem. It will magically "come back" with the priming sugar.
I have found that the longer (3, 4 weeks in secondary) that the entire bottling process is even easier as the crud settles and forms a thick paste on the bottom...after 2 or more weeks, its unlikely to get disturbed when syphoning...and your beer, in general, would clear faster in the bottle.
I can't speak to longer than 4 weeks in the secondary though....but can't imagine it being a concern unless left for a very, very long time.
On Order: nothing at all..for a few months
Thinking about: Plisner malt and saaz hops